Braised Chicken with Honey-Lemon Leeks

Name: Braised Chicken with Honey-Lemon Leeks
Total time: 43 min
Yield: Serves 4 (serving size: 2 thighs and about 1/4 cup leek mixture)
Ingredients: 4 teaspoons olive oil, divided; 8 bone-in, skinless chicken thighs (about 2 pounds); ¾ teaspoon kosher salt, divided; ½ 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)

11 Ratings
9 Reviews

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

By Katherine Cobbs

Recipe by Cooking Light April 2014

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Read the full recipe after the video.

Recipe Summary

hands-on:

25 mins

total:

43 mins

Yield:

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

Nutrition Info

Ingredients

4 teaspoons olive oil, divided
8 bone-in, skinless chicken thighs (about 2 pounds)
¾ teaspoon kosher salt, divided
½ 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)

Directions

Step 1
Preheat oven to 400°.

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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.

Nutrition Facts

Per Serving:

339 calories; fat 15.6g; saturated fat 3.6g; mono fat 7.7g; poly fat 2.8g; protein 33g; carbohydrates 17g; fiber 2g; cholesterol 175mg; iron 4mg; sodium 492mg; calcium 72mg.

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amyallen

01/15/2017

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!

Leisa

04/17/2016

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.

JennyJane62

06/29/2015

hahaha... that was SAUTEED some ZOODLES (aka zucchini noodles)

daneanp

03/17/2015

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!

Rebecca

09/30/2014

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.

BainbridgeChef

04/04/2014

This dish was easy and absolutely delicious! Highly recommend it and I'm looking forward to the left-overs for lunch today!

LauraB08

03/31/2014

This was SO DELICIOUS! I made it with brown rice, it's going to make for some amazing lunches this week.

SeattleChef

03/27/2014

Yum! I cheated and left the skins on (pouring out all the fat after they cooked,of course). Even the kids liked it.

steponme

03/23/2014

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.

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Braised Chicken with Honey-Lemon Leeks

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Braised Chicken with Honey-Lemon Leeks

Account

Braised Chicken with Honey-Lemon Leeks

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (9)

All Reviews for Braised Chicken with Honey-Lemon Leeks