One Pan Roasted Chicken Legs
As much as we don’t want to admit it, summer for adults is not as fun as summer as a kid. No school, no sports, all you had to be concerned about was which pool to park yourself in that day.
Now with the Holiday weekend being over, it’s back to the daily grind. While sneaking away early on a Friday may be do-able (we didn’t tell you to do that), you are still working a full day, then tasked with making dinner when you get home. This can be near-impossible when New York City is 100 degrees and the thought of standing over a hot stove, then cleaning pots and pans after seems like torture. Well never fear, the Brigade has you with a perfectly seasonal and light one pan meal that will help ease the harsh reality that is adulthood summers.
I think chicken legs and thighs are the most underrated piece of meat. Not only are they more affordable then other parts of the bird, making buying organic a little more realistic on your budget, they are packed with flavor. This is due to being attached to the bone, in addition to being dark meat, which is juicier and fuller in flavor. This roasted chicken with sautéed leeks and fennel is going to be your next weekday staple. Easy on the budget, easy to execute, and so flavorful- what more could you want?
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Difficulty Level: Easy
- Frying Pan
- Santoku Knife
- Cutting Board
- Organic Chicken Legs
- White Cooking Wine
- Olive Oil
- Salt & Pepper
Pre-heat your oven to 375 degrees and season your chicken liberally with salt and pepper and set aside. While chicken is coming to room temperature, which allows to a better brown, chop your vegetables. To chop your Leeks, trim the stem, about ½ inch up the stalk, and chop all the way up. To chop your fennel, trim the stems and chop the bulb.
Next, take your frying pan and heat on medium to high heat. Once the pan is hot, add about 2 tablespoons of good olive oil, I prefer to use California olive oil. Place your chicken skin side down and allow to brown. This will seal the chicken, allowing it to stay incredibly tender and juicy when baking. Once browned, take the chicken out and set aside.
Keeping the pan on the heat, add all your vegetables in the pan and season with salt and pepper. Cook the vegetables down until tender, adding in thyme once your shallots become translucent (about 10 minutes).
Place your chicken back in the frying pan, resting atop the vegetables and place the whole pan into the oven. Allow to cook for about 12 minutes, or half way. Once at that point, add about a cup of white wine to the pan and let the chicken complete cooking, and additional 12 minutes, or until the juice from the chicken meat runs clear when poked.
To plate, set your chicken leg down, and spoon your tender, seasonal veggies, white wine pan sauce over the top, and enjoy!
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