Pan-Roasted Chicken With Leeks Recipe

Name: Pan-Roasted Chicken With Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon, cut into 1/2-inch pieces; 8 chicken drumsticks (about 2 pounds); Kosher salt and freshly ground pepper; 3 cloves garlic, smashed; 1 bunch leeks, white and light green parts only, halved lengthwise and sliced; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1/2 cup half-and-half; 2 tablespoons chopped fresh parsley; Lemon wedges, for serving

Servings: persons

1
Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes.
2
Push the bacon to the side of the pan.
3
Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes.
4
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
5
Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes.
6
Transfer the chicken to a platter.
7
Carefully return the skillet to the stovetop over medium-high heat.
8
Sprinkle in the flour and cook, stirring, 1 minute.
9
Add the broth and half-and-half and cook, stirring, 2 minutes.
10
Bring to a boil and cook until slightly reduced, about 5 minutes.
11
Stir in the parsley and a squeeze of lemon juice.
12
Spoon the leek mixture over the chicken.
13
Serve with the remaining lemon wedges.
14
Photograph by Andrew Purcell

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 slices bacon, cut into 1/2-inch pieces, 8 chicken drumsticks (about 2 pounds), Kosher salt and freshly ground pepper, 3 cloves garlic, smashed, and more.

Yes, Pan-Roasted Chicken With Leeks 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.

That's it — enjoy your meal!

Pan-Roasted Chicken With Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions