Roast Chicken Breasts with Leeks, Garlic and Thyme
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I'll be honest with you.
This recipe was the result of a fridge raid on the night before the weekly shop when I had not very much in the fridge. I had chicken portions already defrosted and rummaged around in the fridge looking for something to cook with them.
Leeks. They go with chicken. Great. Carry on looking.
Then I find a papery bulb of garlic.
And an old bundle of thyme sprigs stuffed into the top shelf of the fridge door. I also had the last glug from a bottle of white wine (I only cook with it, I don't drink it as it is, so it lasts a while in our house). Dinner was sorted.
The meal was actually so good that I had to share it with you.
It's also one of those one-pot dishes that limits time, preparation and washing up.
Roast Chicken Breasts with Leek, Garlic and Thyme
4 chicken portions, skin-on, boneless
2 large leeks, trimmed and cleaned well
3 cloves of garlic, unpeeled and left whole
a dash of white wine
pinch of salt
1 tbsp avocado or mild coconut oil (stick with avocado oil if you don't do well with coconut)
small bunch of fresh thyme sprigs
Preheat the oven to gas mark 6/200ºC/400ºF. Get out a fairly shallow roasting dish and chop up the leeks into fairly big chunks - they're going to act as a trivet for the chicken as well as provide great flavour.
Arrange the chicken pieces over the leeks, skin side facing up and then scatter the garlic cloves and let them fall randomly onto the dish. Pour in a little of the white wine - about half a mugful would be about right - and then sprinkle a good pinch of salt over the skin of the chicken. Chuck over the thyme springs.
Slide the dish into the oven and cook for around 35 minutes, or until the leeks have softened and are full of wine and chicken flavour, and the chicken is cooked all the way through and there's no pinkness left.
Once the chicken is fully cooked, serve it with the whole cloves of garlic and spoon out the leeks.
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