Hands-on Time
25 Mins
Total Time
43 Mins
Yield
Serves 4 (serving size: 2 thighs and about 1/4 cup leek mixture)

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

DonaldRCalman
June 29, 2015
hahaha... that was SAUTEED some ZOODLES (aka zucchini noodles)

phoebe1214's Review

LauraB08
September 30, 2014
This was a big hit. I served it with rice and green peas. I did have to add a half cup of stock to the leeks before putting them in the oven because everything seemed very dry, and it helped make a really delicious sauce. I used a pound of chicken thighs and a pound of boneless skinless chicken breasts.

Fantastic!

Marion9560
March 18, 2015
Hubby wanted lemon chicken for his birthday, so he got his wish.  What a great meal we had.  I admit to leaving the skin on to cook.  I did drain the fat before adding the leek and omitted the extra olive oil.  Really imparted nice flavors.  We just pulled off the skin before eating.  Served with oven roasted red potatoes and steamed green beans.  Nice, large portion for a filling meal.  Will totally make this one often!

steponme's Review

daneanp
March 23, 2014
Delicious! The leaks, lemon & honey meld together nicely with the chicken thighs. I used boneless/skinless thighs. Served with steamed new potatoes with olive oil parsley & chives and steamed broccoli and carrots.

Marion9560's Review

JennyJane62
March 16, 2014
N/A

Big hit!

SeattleChef
January 16, 2017
Made the recipe as written. OK> Maybe added extra lemon juice. Served with baked Red Potatoes. Meant to make a salad but never got around to it. Was delish!!! I am on weight watchers and this was only 9 points for 2 thighs!

Easy prep, perfect balance of seasonings and delicious.

Joanne
April 18, 2016
I had some leeks and boneless/skinless chicken thighs (and fresh parsley from garden because my parsley surprisingly overwintered).  I found this recipe simple and a perfect showcase for the ingredients.  My chicken was boneless/skinless, but it did not detract from the flavor.  Was happy to be able to use ingredients that I had on hand.  Served with french bread and fried potatoes.  Thank you for this recipe.  I will make this again.

Absolutely Perfect AS IS

BainbridgeChef
June 29, 2015
While the chicken cooked in the oven, I roasted some asparagus with olive oil, s&p and dash of lemon. Cooked perfectly in the 15 minutes. Also saluted some noodles with garlic, olive oil and anchovies. Easy, Easy, Easy weeknight dinner.

Chiccook's Review

steponme
January 07, 2015
N/A

csierra7's Review

Rebecca
April 22, 2014
N/A