Roast Chicken with Leek Sauté

Prep time: 10min
Total time: 55min
Serves: 4
2 lb
4 chicken legs
1 kg
¾ tsp
each salt and pepper, divided
4 mL
2 tbsp
olive oil
30 mL
2
leeks, halved lengthwise, thinly sliced (white and light green parts only)
1
zucchini, sliced in half moons
2
cloves garlic, minced
2 tsp
chopped fresh thyme
10 mL
4 cups
packed baby spinach
1 L
½ tsp
finely grated lemon zest
2 mL
lemon wedges, for serving (optional)
Per serving (¼ of the serving):
calories
310
fat
17 g
saturated fat
4 g
carbs
10 g
sugar
3 g
protein
31 g
cholestrol
145 mg
fibre
3 g
sodium
610 mg

Directions

  1. Preheat oven to 425ºF (220ºC). Season chicken legs with ½ tsp (2 mL) each salt and pepper. Place on foil-lined baking sheet. Roast 40 min., basting once with drippings, or until juices run clear and internal temperature registers 165°F (74°C).

  2. Meanwhile, heat oil in large skillet on medium-high heat. Add leeks, zucchini, garlic, thyme and remaining salt and pepper. Sauté 5 to 8 min., or until leeks are tender. Stir in spinach and lemon zest. Mix just until spinach is wilted.

  3. Serve chicken legs with leek sauté, and steamed mini potatoes (if desired.)