Name: Roast Chicken with Apples, Leeks, and Rosemary
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 leeks, white and tender green parts only, halved lengthwise; 4 small crisp apples, quartered; 2 tablespoons olive oil; 6 small sprigs fresh rosemary; salt, divided; 0.75 teaspoon ground black pepper, divided; 8 small chicken thighs

Ingredients

2 leeks, white and tender green parts only, halved lengthwise
4 small crisp apples, quartered
2 tablespoons olive oil
6 small sprigs fresh rosemary
salt, divided
0.75 teaspoon ground black pepper, divided
8 small chicken thighs

Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).
Step 2

Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Step 3

Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
Step 4

Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Enjoy your meal!