Hands-on Time
25 Mins
Total Time
43 Mins
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

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

phoebe1214's Review

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.

Marion9560's Review

March 16, 2014

steponme's Review

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.


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!

LauraB08's Review

March 31, 2014
This was SO DELICIOUS! I made it with brown rice, it's going to make for some amazing lunches this week.

csierra7's Review

April 22, 2014

SeattleChef's Review

March 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.

BainbridgeChef's Review

April 04, 2014
This dish was easy and absolutely delicious! Highly recommend it and I'm looking forward to the left-overs for lunch today!

Chiccook's Review

January 07, 2015