Roasted Chicken Legs with Wild Mushrooms and Leeks

Name: Roasted Chicken Legs with Wild Mushrooms and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 6 whole chicken legs (4 pounds); Salt and freshly ground pepper; 1 pound mixed wild mushrooms, such as chanterelle and oyster mushrooms, thickly sliced; 2 leeks, white and tender green parts only, thinly sliced into rings; 1/2 cup dry white wine; 1/2 teaspoon sweet smoked paprika; 1 rosemary sprig; 1/2 cup chicken stock or low-sodium broth; Buttered noodles or mashed potatoes, for serving

Servings: persons

1
Preheat the oven to 425.
2
In a large roasting pan, heat the olive oil over moderately high heat until shimmering.
3
Season the chicken legs with salt and pepper.
4
Add them to the roasting pan, skin side up, and cook over moderate heat until golden on the bottom, about 5 minutes.
5
Transfer the chicken to a platter.
6
Add the mushrooms and leeks to the pan and cook until just beginning to soften, about 1 minute.
7
Add the wine, paprika and rosemary.
8
Return the chicken legs to the pan, skin side up, and roast in the oven for 45 minutes, or until the chicken is cooked through.
9
Preheat the broiler.
10
Broil the chicken 10 inches from the heat until the skin is deep golden brown and crisp, about 8 minutes.
11
Transfer the chicken legs to a large platter and spoon the mushrooms and leeks all around.
12
Set the roasting pan over high heat.
13
Add the stock and bring to a boil, scraping up the browned bits stuck to the bottom and side of the pan.
14
Spoon the pan juices around the chicken and serve with buttered noodles or mashed potatoes.

423

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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: 2 tablespoons extra-virgin olive oil, 6 whole chicken legs (4 pounds), Salt and freshly ground pepper, 1 pound mixed wild mushrooms, such as chanterelle and oyster mushrooms, thickly sliced, and more.

Yes, Roasted Chicken Legs with Wild Mushrooms and 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!