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Slow Roast Chicken Thighs with Braised Leeks & Herb Oil

A comforting dinner featuring tender, slow-roasted chicken thighs paired with silky braised leeks, finished with a vibrant herb oil drizzle.

Slow Roast Chicken Thighs with Braised Leeks & Herb Oil

Instructions

1
Preheat Oven
preheating

Preheat the oven to 180°C to ensure even cooking for the roasting process.

💡 Always preheat the oven fully before placing food inside to avoid uneven cooking.
2
Season and Sear Chicken
searing

Season the chicken thighs generously with salt and pepper on all sides. Heat olive oil in a large oven-safe pan over medium-high heat. Place chicken skin-side down and sear for 5 minutes without moving until the skin is deep golden and crisp.

💡 Avoid overcrowding the pan to ensure a proper sear; cook in batches if necessary.
3
Prepare Leeks and Assemble
assembling

Flip the chicken thighs in the pan to skin-side up. Arrange halved leeks around the chicken, cut-side down, along with unpeeled garlic cloves. Add rosemary and thyme sprigs, then pour chicken broth into the pan to partially submerge the leeks.

💡 Cut leeks evenly to ensure uniform braising and tenderness.
4
Roast Chicken and Leeks
roasting

Transfer the pan to the preheated oven at 180°C. Roast for 35-40 minutes until the chicken reaches an internal temperature of 75°C and the leeks are completely tender and silky when pierced with a fork.

💡 Check the chicken with a meat thermometer near the bone for accurate doneness.
5
Prepare Herb Oil
mixing

While the chicken and leeks finish roasting, combine olive oil, finely chopped parsley, and lemon zest in a small bowl. Stir well to create a vibrant herb oil for drizzling.

💡 Use a microplane for lemon zest to avoid bitter pith and get a fine texture.
Prep Time
10 Min
Cook Time
45 Min
Per Serving
962kcal
Protein31%
Carbs5%
Fat64%
Glycemic Load
7 (Low)
Nutrition Information
PreparedRaw ingredients
Energy962 kcal· 48%
Protein72 g· 144%
Carbohydrates12 g· 4%
Carbs (absorbed)10 g· 4%
Dietary Fiber2 g· 8%
Fat67 g· 96%
Saturated Fat18 g· 90%
Monounsaturated Fat42 g· 168%
Polyunsaturated Fat4.5 g· 41%
Trans Fat0 g· 0%
Cholesterol170 mg· 57%
Sodium710 mg· 36%
Potassium560 mg· 16%
Calcium80 mg· 8%
Magnesium32 mg· 9%
Phosphorus460 mg· 66%
Iron4.5 mg· 32%
Zinc7 mg· 70%
Copper0.30 mg· 30%
Selenium46 µg· 84%
Iodine2 µg· 1%
Vitamin C8 mg· 10%
Vitamin A420 µg· 53%
Vitamin D12 µg· 60%
Vitamin E7 mg· 58%
Vitamin K60 µg· 80%
Vitamin B10.30 mg· 27%
Vitamin B20.45 mg· 32%
Vitamin B60.60 mg· 43%
Vitamin B121.2 µg· 48%
Folate70 µg· 35%
Niacin6 mg· 38%
Biotin8 µg· 16%
Pantothenic Acid1.6 mg· 27%
Salt Equivalent1.8 g· 30%

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