Chicken Leeks And Spinach Recipes

SPATCHCOCK CHICKEN WITH LEEKS, CARROTS AND CHICKPEAS

Steps:

• Preheat the oven to 450 degrees F.
• Wash the leeks thoroughly to remove any dirt and transfer to a large bowl. Add the carrots, chickpeas and 2 tablespoons of the herbes de Provence. Drizzle with olive oil and season with salt and pepper. Stir well to combine. Transfer to a rimmed baking sheet.
• To spatchcock the chicken, use strong kitchen shears or poultry shears and cut down both sides of the backbone. Pull out the backbone, turn the chicken over and press down on the breast to flatten it out to one thickness.
• Place the chicken on top of the vegetables in the baking sheet. Drizzle the chicken with olive oil and season with salt, pepper and the remaining 1 tablespoon herbes de Provence.
• Roast in the oven until the chicken skin is golden brown and crisp and a thermometer inserted into a thigh registers 165 degrees F, 45 to 55 minutes.
• Transfer the chicken to a cutting board and let rest for 10 minutes. Transfer the roasted vegetables to a large saute pan and add the spinach and mustard. Stir to combine, letting the residual heat from the vegetables wilt the spinach. If desired, cook the spinach further on the stovetop.
• Carve the chicken and serve with the vegetables.

CHICKEN , LEEKS AND SPINACH

Steps:

• clean and trim chicken.
• clean and slice leeks.
• rinse and drain spinach.
• place chicken on a sheet of foil (large enough to make a packet with the veggies).
• evenly divide and place leeks and spinach on top of chicken.
• wrap foil around chicken and veggies.
• bake at 375 for 35 minutes or until chicken is no longer pink.

BROILED SKILLET CHICKEN WITH LEEKS, POTATOES, AND SPINACH

Steps:

• Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.
• Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.