Pan-Roasted Chicken With Leeks

Nuvita Biscuits

A holiday meal doesn’t have to be difficult to make to be special; this celebration-worthy chicken dish is ready in just 40 minutes.


  • 3 slices bacon, cut into 1/2-inch pieces
  • 8 chicken drumsticks (about 2 pounds)
  • Kosher salt and freshly ground pepper
  • 3 cloves garlic, smashed
  • 1 bunch leeks, white and light green parts only, halved lengthwise and sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.

Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.



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Recipe Comments

  1. posted by sakyue1993 on Mar 16, 2013

    I am making chicken drumsticks for a potluck and want to know how long I should cook 24 chicken drumsticks.

  2. posted by Eric on Mar 19, 2013

    Easy question here. All I’m looking to do is cook a few chicken drumsticks in boiling water and then use the chicken to add to soup (that I would buy in the store – not make myself). Just cook a couple of drumsticks in boiling water for a half hour or so, then just cool it and pull the chicken meat off? Is that all there is to it? I suppose I could then use the liquid to add to a can of soup and make it tastier! Thanks…Randy

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