I’m the type of person who sometimes finds herself with too many leeks. Or kumquats. Or avocados. Or eggs. Mostly it’s because I have no concept of quantity when I’m ordering my Imperfect Produce delivery online. So a good portion of my cooking starts with “What am I going to do with all this x?” And when it’s a vegetable, roasting is usually involved.
Roasting leeks and chicken together makes for an especially easy dish because there’s minimal prep and minimal clean-up required. Pair it with some rice and a salad, and dinner is served!
2 large leeks (about 1 1/2 lbs), sliced in 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges
4 lbs chicken drumsticks (bone-in, skin-on)
2 bay leaves
2 tsp dried thyme
Preheat oven to 375 degrees.
In a large roasting pan or sheet pan, combine leeks, onion and bay leaves. Sprinkle with 1 tsp thyme plus salt and pepper to taste. Drizzle with 1-2 tbsp olive oil and toss until everything is coated.
Arrange the chicken on top of the leek mixture. Sprinkle with the remaining 1 tsp thyme plus salt, pepper and paprika. Drizzle a little more olive oil over the chicken.
Bake until chicken is golden and internal temperature is at least 165 degrees (for this recipe I prefer it closer to 180 degrees), about 1 hour to 1 hour 15 minutes. Remove chicken from the pan and set aside. Spread the leek mixture around evenly, then turn on the broiler and move a rack up about 4 inches from the heat source. Broil the leeks a few minutes until slightly browned (even charred in spots).
Serve chicken topped with the leek mixture. Garnish with fresh thyme if desired.
Pictured: Corning Ware White A-21-B-N Open Roaster