8 small chicken thighs and drumsticks (about 2 1/2 pounds)
4 small crisp apples (such as Empire or Braeburn), quartered
2 leeks, halved crosswise and lengthwise
6 small sprigs fresh rosemary
2 tablespoons olive oil
Kosher salt and black pepper
How to Make It
Heat oven to 400° F. On a large rimmed baking sheet (or in a large roasting pan), toss the chicken, apples, leeks, rosemary, oil, 1 teaspoon salt, and 3/4 teaspoon pepper. Turn the chicken skin-side up.
Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.