Chicken with leeks and lemons. Brillat-Savarin once said, “ Poultry is for the cook what canvas is for the painter.”
Imagine a perfectly crisp baked chicken with leeks sitting on a lemon and white wine bed.
I genuinely believe I have made more chicken recipes than other meats. Chicken is a staple food in French cooking.
As the lemon and leeks cook with the wine, the intense flavor and caramelization of the two infuse the chicken with flavor while keeping it moist and juicy.
You will want to make this easy chicken with leeks recipe repeatedly.
This straightforward chicken and leeks recipe is light, crisp, and the perfect chicken dinner for the busy week.
In this Article
- What you will love about this Chicken with Leeks and Lemon
- What are leeks, and how to select the perfect one
- How to clean leeks
- How to cut leeks
- Here are a few helpful tips for the ingredients needed to make this delicious chicken with leeks and lemon recipe
- Equipment needed
- Cooking tips and step-by-step instructions to create this chicken with leeks and lemon recipe.
- What to serve alongside your chicken leeks recipe
- What is the best substitute for leeks?
- Storage and reheating instructions
- Leeks Recipes
- If you enjoy this delicious baked chicken with leeks, look at my other recipes.
- Chicken with Leeks and Lemon
What you will love about this Chicken with Leeks and Lemon
- You probably will have the simple ingredients on hand,
- The chicken will not need much prep work before placing it in the oven
- It is super juicy, tender, and packed with flavor.
- With each bite, the leeks and lemon pack a punch of caramelized and savory flavor.
- Leftovers, if you will have some, store well.
- You can dress it up with a sophisticated side, and no one will know how easy it is to make.
- Did I mention that the oven does all the heavy lifting for you, leaving you time to relax?
Before we tackle the recipe, let’s go over one of the main ingredients of this dish: Leeks.
What are leeks, and how to select the perfect one
Leeks are members of the same onions family, which also contains onions, green onions, garlic, shallots, scallions, and chives.
Eastern Mediterranean and Middle East natives.
When purchasing them, you need to look for a base that still has the core with some filaments, not necessarily, attached to the core.
- The stem or body needs to be long, thin, and uniform.
- The paler light green and the longest part of the leek, the better.
- The fan-out dark green end leaves has to be the shortest part of your leek.
How to clean leeks
Although my favorite and super easy to use, they require cleaning as they are filthy.
- I usually remove the first outer layer of skin.
- Slice them in thin slices or with a slit vertically, then slice them in rounds. This technique is often used when you want to sautee them and add them to omelets or sauces as they cook faster.
- Rinse under water to remove any sand and dirt.
- After chopping them, I place them into a bowl filled with cold water, and with my hands, I twirl and swirl them around and ensure that no dirt is left behind.
How to cut leeks
Place them on a cutting board and remove the bottom end, the part that has touched the dirt first.
Cut the deep dark green, tough leaves. Now you have the center part, which is tender and so good to eat.
Hold the leek firmly with one hand and cut it into thin slices.
Rinse the leeks after chopping, dry, and they are ready to be prepared in your recipe.
Here are a few helpful tips for the ingredients needed to make this delicious chicken with leeks and lemon recipe
This is a quick introduction, and as you can see, the list of ingredients is short and includes essentials you may already have in your pantry.. Please read the recipe for complete instructions.
Leg quarters: The drumstick and the thigh together. A perfect combination and one leg quarter can feed an adult ideally.
Leeks: Long slender, and primarily light green.
Lemons: I leave this up to you. Please make sure they are soft to the touch.
Garlic cloves: leave them whole as they roast; they will give the wine a wonderful flavor.
White wine: Use a good Chardonnay or any white wine that is a reasonable price and that you would enjoy drinking.
Salt and pepper: Sea salt and black pepper.
I only recommend what I use and love.
Cutting board: I use wood as it works best with your knife and not making dull.
Knife: A sharp chef’s knife is an excellent tool in your kitchen as it can accomplish many tasks.
Large roasting pan: The kitchen’s best friend and one pan that gets a lot of use. High side and, my favorite, enamel cast iron as it distributes the heat evenly
Lemon squeezer: for your lemons. I use a few but still gravitate to my old glass one.
Cooking tips and step-by-step instructions to create this chicken with leeks and lemon recipe.
This recipe is relatively easy to make with so few ingredients, and it takes no time to prepare.
While the oven is preheating at 375°F, assemble the roasting pan by:
- Slice and place the lemon slices on the bottom of the roasting pan.
- Clean, slice in thin round your leeks, and rinse them again to remove any stubborn dirt that may be residual.
- Cover the lemon slices with the leeks
- Season generously the chicken quarters with salt and pepper all over.
- Place the chicken over the leeks
- Add the whole garlic cloves, wine, and lemon juice around the chicken.
Halfway thru the baking process, baste the chicken and add more wine if need be.
Also, poke the chicken to let out the internal juices.
Serve with the leeks and any juices.
What to serve alongside your chicken leeks recipe
Roasted Rosemary Potatoes are a perfect compliment as they absorb some juices.
White wine can be substituted with chicken or vegetable broths. One caution is not to over-salt the chicken as both stocks contain more sodium and salt than the wine itself.
Chicken leg quarters can be replaced by boneless chicken, thighs, and breasts cut in half.
If using chicken breasts, cutting them in half helps with the baking process. However, I strongly suggest adding more wine or stock if the leeks cook faster than the chicken.
What is the best substitute for leeks?
If you do not have leeks on hand, do not panic. You can substitute with:
- Sweet or Vidalia onions: Use a smaller amount than the recipe calls for, as the onions will pack more flavor than leeks.
- Shallots: Like leeks, shallots are mild in flavor.
- Green onions: not quite the same, but they will do if you are in a pinch.
Storage and reheating instructions
Leftovers will keep well in a glass, airtight container for up to three days.
Once ready to enjoy it again. Preheat your oven to 350° F and reheat your chicken and leek recipe for about 15 to 20 minutes.
Leeks add so much flavor to an array of dishes. They are versatile, and you can cook them like other alliums.
Delicious sauteed, boiled, fried, roasted, braised, and raw in your salad.
However, do not overcook them; they become mushy and not as tasty.
Potage Parmentier is an excellent soup and a must-try if you have not done so. Add leeks to any of your soups towards the end of cooking.
To pasta, eggs, rice, and salads.
Shrimps and Grits for a Southern flair.
They are a crucial ingredient in French cooking. Their flavor elevates any dish you wish to use them.
If you enjoy this delicious baked chicken with leeks, look at my other recipes.
Equipment needed to create this chicken with leeks recipe
Chicken with Leeks and Lemon
- 4 chicken leg quarters
- 2 leeks, white part only thinly sliced
- 2 lemons, thinly sliced
- 1 lemon , juice
- 3 garlic, peeled and hard end removed
- 1 cup white wine
- Preheat oven at 375°.
- Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
- Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.
- Place in the warm oven and lower the heat to 350°.
- Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed.
- Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving.
- Serve with the leeks and lemons relish.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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