Roast Chicken with Leeks & Peppers - Recipe

Roast Chicken with Leeks & Peppers


4 leeks, trimmed and roughly chopped 
5 garlic cloves, finely sliced 
400g pack baby onions, peeled 
Few sprigs fresh Rosemary 
Few fresh thyme stalks
1 bay leaf 
Sea Salt and freshly ground black pepper
Handful of Cooks&Co green olives 
1 tbsp olive oil 
3 tbsp balsamic vinegar 
Generous splash of white wine
1 tbsp runny honey   
1 whole chicken, jointed or chicken thighs
460g jar Cooks&Co roasted red peppers, drained and roughly chopped 
Gorgonzola for topping, optional, but delicious!  
Handful of fresh flat leaf parsley, chopped for serving 

Preparation Time: 15 mins
Cooking Time: 1 hour and 15 mins

Roast Chicken with Leeks & Peppers

Preparation Method

1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 

2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 

3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. 


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