Simple Roasted Chicken

Since reorganizing my Black Book of recipes (a 100 page 4×6 photo album I received as a wedding gift for this purpose) a few weeks ago, I’ve been trying out some new recipes. I collect them from various magazines (Real Simple, Living Without, etc) and adapt them from websites/blogs to suit my fancy.

We tried this one last week and enjoyed a wonderful meal with our friend Graziella. Grazi told me how to slice and rinse the leek. Yup, that’s right, this recipe calls for leeks. I’ve only had them in potato leek soup before, and in that form, it’s hard to tell what is leek and what is potato. But, the roasted leek…now that is a new sensation! Some of you know about our passion for brussels sprouts and, well, the leek is closing the gap on our number one vegetable! Be not afraid, the leek is tender, easy to prepare, and has much like a mild, smooth onion flavor.

Here’s the recipe, and this one goes out to Craig and Becca Flack (as Craig asked for new recipes, and sharing our love for the sprout, I think he’ll dig this one):

Simple Roasted Chicken

2.5lb chicken with the bone in it (drumsticks or thighs)

4 small apples (I used gala), quartered and cored

2 leeks (cut off most of the green and the base, halve crosswise and lengthwise, and rise btw the layers)

Olive Oil


Salt and Pepper

Heat the oven to 400. Toss the chicken, apples and leeks in a bowl with a couple tables olive oil, some rosemary, salt and pepper to taste. Arrange on a large rimmed baking sheet or pan, and bake for about 40-45 minutes. YUMMY!

Super easy. Inexpensive (chicken on the bone is cheap!). And sooooooo good!


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