Roast Leek and Lemon Chicken Thighs
Gran’s Family Table by Natalie Oldfield
HarperCollins Publishers New Zealand
- 6 large leeks, roughly sliced
- 4 large carrots, peeled and roughly sliced
- 8 chicken thighs
- 10 cloves garlic, unpeeled
- 6 bay leaves
- 4 sprigs thyme
- 1 tbsp olive oil
- 1 lemon, zest and juice of
- 150 ml white wine
- salt and pepper
Preheat oven to 180 °C.
Place leeks and carrots in the bottom of a roasting tray. Arrange chicken, garlic, bay leaves and thyme on top. Drizzle over olive oil, lemon juice and zest and wine. Season with salt and pepper. Cover with tin foil and bake for 45 minutes.
Remove from oven and increase heat to 220 °C. Remove foil and return to oven to brown for 15–20 minutes.
John Hawkesby’s wine recommendation
Spy Valley 2010