So, the moral of the story is that I ended up taking some of my odds and ends and put them in this chicken dish — an almost finished jar of dijon mustard, a spare leek that was left from the beef stew, rosemary that was about to go bad, and too many lemons that I bought from the market. The result was this delicious aromatic creamy herbal chicken with braised leeks. The meat was so soft and tender it fell off the bone. I cooked the leeks in the same roasting pan as the chicken so it had the juices and flavors from the chicken and just melted in your mouth. I have to say, this was quite the meal along with mom's roasted potatoes. It felt so good to air out the fridge a bit too!
Lemon Roast Chicken with Braised Leeks
1.5 lbs chicken thighs/legs
Salt 'n' peppa
1/4 cup fresh lemon juice (about 3 lemons)
1 tablespoon rosemary, minced
3/4 tablespoon dijon mustard
1 teaspoon honey
1 garlic clove, minced
1 leek, sliced
1 Preheat oven to 375. Pat dry chicken parts and season with salt and pepper. Arrange chicken on tray.
2 Slice leek lengthwise and wash well to remove dirt in between the layers. Slice into 1 inch pieces and break up over the chicken pan.
3 In a small bowl, whisk lemon juice, rosemary, dijon, honey and garlic together and pour over the chicken, turning the chicken and leeks with tongs to coat with the marinade.
4 Bake for 40-50 minutes or until golden brown.