2.
Add the leeks in an even layer to a baking dish.
3.
In a large frying pan, heat a large drizzle of olive oil (1½ tbsp) on medium high heat.
4.
Season your chicken with salt and pepper, and then add to the hot pan. Brown both sides of the chicken so they are crispy and brown, and then place on top of the leeks.
5.
In the same frying pan, add the garlic and let brown for a minute or two.
6.
Deglaze the pan with the chicken (or veg) stock, whisking to remove all the little bits stuck to the bottom of the pan. Add the lemon juice and zest.
7.
Allow to cook for a few minutes until it’s well blended, and then pour it over the chicken and leeks.
8.
Garnish with a few slices of lemon, and cover with aluminum foil.
9.
Place in the oven for 10 minutes.
10.
Remove the foil and continue to cook for a further 10 minutes.
