Roasted Chicken Thighs With Leeks and Lemons | Recipe Cart

Name: Roasted Chicken Thighs With Leeks and Lemons | Recipe Cart
Ingredients: 3 tablespoons olive oil; 3 large leeks (1 1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds; 1 large lemon, sliced into thin rounds, seeds picked out; 4 bone-in, skin-on chicken thighs (1 1/2 pounds total); Fine salt; Freshly cracked black pepper; Crusty bread, for serving

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In this one-pan meal, the bone-in, skin-on thighs release their fat into the pan, which confits the leeks and lemons that perfume the meat as it roasts.

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Ingredients

3 tablespoons olive oil
3 large leeks (1 1/4 pounds total), cleaned, trimmed and sliced into 3/4-inch-thick rounds
1 large lemon, sliced into thin rounds, seeds picked out
4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
Fine salt
Freshly cracked black pepper
Crusty bread, for serving