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Tender chicken is baked with sweet leeks, garlic and lemon in a simple, savoury sauce. Serve with extra vegetables or salad for a complete meal.
Serving suggestions (choose 1):
1.
Preheat the oven to 200°C/180°C fan.
2.
Arrange the sliced leeks in an even layer in a large baking dish.
3.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 2–3 minutes on each side, until golden brown. The chicken does not need to be cooked through at this stage.
4.
Place the browned chicken on top of the leeks. Add the garlic to the same frying pan and cook for 1–2 minutes.
5.
Pour in the chicken stock and add the lemon zest and juice. Stir and scrape the bottom of the pan to loosen any browned pieces.
6.
Bring the sauce to a gentle simmer, then pour it over the chicken and leeks.
7.
Cover the dish with foil and bake for 10 minutes.
8.
Remove the foil and bake for a further 10–15 minutes, or until the chicken is cooked through. If using a meat thermometer, the thickest part of the chicken should reach 75°C.
9.
Serve the chicken and leeks with the lemon sauce. Serve with a generous portion of non-starchy vegetables or salad, such as broccoli, green beans, cabbage or a mixed leaf salad.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
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