Roasted Chicken with Apples and Leeks

Are you ready for one of the easiest, but still healthy recipes ever? Look no further than the recipe below, adapted from Real Simple!

Adrian and I have been making this recipe for years. It's best for a weeknight when you're too pooped to prep a lot of ingredients or wash a lot of dishes. We keep it in the back of our minds when we're on our way home from work and realize our refrigerator is lacking in the dinner department!

Luckily it isn't too hard to find the ingredients at the store. With 10 minutes of shopping, 10 minutes of prep, and a short wait while the oven does all the cooking, you will have yourself one very satisfying, gourmet meal!

Roasted Chicken with Apples and Leeks

Adapted from Real Simple

Time: 50 Minutes
Serves 4

4 small crisp apples (such as Empire or Braeburn), quartered
2 leeks (white and light green parts), halved crosswise and lengthwise
6 small sprigs fresh rosemary
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 small chicken thighs, about 2.5 lbs

Heat oven to 400° F. In a large roasting pan, toss the apples, leeks, rosemary, olive oil, ½ tsp salt, and ¼ tsp freshly ground pepper.

Season the chicken with salt and pepper to taste and nestle, skin-side up, among the vegetables.

Roast until the chicken is cooked through and the apples and leeks are tender, about 40 to 45 minutes, until the internal temperature reaches 165F.

If you enjoyed this recipe, you will love my recipes for Pan Seared Chicken Breasts with OrzoOne Pot German-Style Chicken, and Moroccan Chicken Tagine