Looking for a simple, yet delicious and comforting, chicken recipe? Be sure to try our Lemon-and-Leek Roasted Chicken. Chicken pieces are brushed with Italian dressing then baked with sliced leeks, lemon halves, fresh rosemary and thyme. This chicken is juicy, tender and oh-so-fragrant that you won't need to call anyone to the dinner table more than once.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-1/2 lb. (1.1 kg) mixed bone-in chicken pieces (legs and thighs)
3 leeks, white and pale green parts cut lengthwise in half, then sliced crosswise
3 sprigs fresh thyme
2 sprigs fresh rosemary
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 lemon, cut in half, divided
1/2 tsp. paprika
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How do I make it ?
Heat oven to 350°F.
Place chicken, leeks and herbs in 13x9-inch baking dish sprayed with cooking spray.
Drizzle with dressing, then juice from 1 lemon half; mix lightly. Place remaining lemon half in baking dish.
Sprinkle chicken with paprika.
Bake 50 min. or until chicken is done (165°F).
Squeeze juice from roasted lemon half over chicken before serving.
Kraft Kitchen Tips!
Serve with roasted potatoes and glazed baby carrots.
Garnish with additional fresh thyme and/or rosemary sprigs before serving.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 3.5 g
Cholesterol 135 mg
Sodium 180 mg
Carbohydrate 6 g
Fibre 1 g
Sugars 2 g
Protein 23 g
6 servings, 1/6 recipe (241 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.