Boneless Chicken With Leeks And Lemons – a delicious recipe with chicken, leeks, lemons, juice, garlic, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven at 375u00b0.
2
Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
3
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.
4
Place in the warm oven and lower the heat to 350u00b0.
5
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.
6
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.
7
Cut into 4 pieces and serve with the leeks and lemons relish.
175
kcal
Calories
1
g
Fat
32
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole chicken skin boneless, 2 leeks medium, white part only thinly sliced, 3 lemons, 2 juice, and more.
Yes, Boneless Chicken With Leeks And Lemons falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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