Chicken with Croutons, Leeks, and Lemons
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.