Chicken with Croutons, Leeks, and Lemons

chicken-croutons-leeks-lemons
Photo by Marcus Nilsson
Chicken with Croutons, Leeks, and Lemons 3.1 43 5 1
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  • Serves 6 to 8
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    Nutritional Information

    Per Serving

    • Calories 790 calories
    • Fat 49 g
    • Sat Fat 11 g
    • Cholesterol 270 mg
    • Sodium 1270 mg
    • Protein 53 g
    • Carbohydrate 33 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 91 mg

Heat oven to 425° F. Combine the bread, leeks, lemons, oil, and 1 teaspoon each salt and pepper in a 9-by-13-inch baking dish and toss well. Season the chicken with 1½ teaspoons salt and 1 teaspoon pepper. Place the chicken, skin-side up, in the baking dish.

Bake until the bread is toasted, the leeks are tender, and the chicken is lightly browned (an instant-read thermometer inserted into the thickest piece should register 165° F), about 50 minutes. Drizzle with additional oil and serve.

Ingredients

  1. Check ½ pound sourdough bread, torn into bite-size pieces (8 cups)
  2. Check 4 medium leeks, halved lengthwise and cut into 2-inch lengths, white and light green parts only
  3. Check 3 lemons, quartered lengthwise
  4. Check cup olive oil, plus more for drizzling
  5. Check Kosher salt and black pepper
  6. Check pounds bone-in, skin-on chicken drumsticks and thighs

Directions

  1. Heat oven to 425° F. Combine the bread, leeks, lemons, oil, and 1 teaspoon each salt and pepper in a 9-by-13-inch baking dish and toss well. Season the chicken with 1½ teaspoons salt and 1 teaspoon pepper. Place the chicken, skin-side up, in the baking dish.
  2. Bake until the bread is toasted, the leeks are tender, and the chicken is lightly browned (an instant-read thermometer inserted into the thickest piece should register 165° F), about 50 minutes. Drizzle with additional oil and serve.