Braised Chicken with Honey-Lemon Leeks

Braised Chicken with Honey-Lemon Leeks Recipe
Photo: Stephen Devries; Styling: Cindy Barr

Lemon is a bright partner for the caramelized leeks, which cook twice: They are sautéed, then roasted to meld with the honey and lemon.


Serves 4 (serving size: 2 thighs and about 1/4 cup leek mixture)

Total time: 43 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 43 Minutes

Nutritional Information

Calories 339
Fat 15.6 g
Satfat 3.6 g
Monofat 7.7 g
Polyfat 2.8 g
Protein 33 g
Carbohydrate 17 g
Fiber 2 g
Cholesterol 175 mg
Iron 4 mg
Sodium 492 mg
Calcium 72 mg


4 teaspoons olive oil, divided
8 bone-in, skinless chicken thighs (about 2 pounds)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon grated lemon rind
4 cups thinly sliced leeks (about 3 large)
3 tablespoons fresh lemon juice
2 teaspoons honey
2 tablespoons chopped fresh parsley or chives (optional)


1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.

3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.


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Katherine Cobbs,

Cooking Light

April 2014