Chicken Thighs with Roasted Leeks & Romesco Sauce
This easy one pan chicken and leek number is brought to life with a quick, easy and punchy Romesco sauce.
45 min2 servings
Ingredients
- 3 Large Leeks, cut into chunks
- 4 Skin On, Bone On Chicken Thighs
- Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper
- Romesco Sauce
Instructions
- 1
Pre-heat the oven to 200 degrees (390 Fahrenheit).
- 2
Toss the leeks together with a glug of oil and a generous amount of black pepper on a large, rimmed baking sheet. Nestle the chicken thighs among the leeks and season the skins with a bit more salt and pepper.
- 3
Roast the chicken and the leeks for 40 minutes. Serve with the Romesco sauce spooned over and a chilled glass of Appletiser.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from rachelphipps.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on rachelphipps.com