- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 2 lb
- 4 chicken legs
- 1 kg
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 2 tbsp
- olive oil
- 30 mL
- 2
- leeks, halved lengthwise, thinly sliced (white and light green parts only)
- 1
- zucchini, sliced in half moons
- 2
- cloves garlic, minced
- 2 tsp
- chopped fresh thyme
- 10 mL
- 4 cups
- packed baby spinach
- 1 L
- ½ tsp
- finely grated lemon zest
- 2 mL
- lemon wedges, for serving (optional)
Method
Step 1
Preheat oven to 425ºF (220ºC). Season chicken legs with ½ tsp (2 mL) each salt and pepper. Place on foil-lined baking sheet. Roast 40 min., basting once with drippings, or until juices run clear and internal temperature registers 165°F (74°C).
Step 2
Meanwhile, heat oil in large skillet on medium-high heat. Add leeks, zucchini, garlic, thyme and remaining salt and pepper. Sauté 5 to 8 min., or until leeks are tender. Stir in spinach and lemon zest. Mix just until spinach is wilted.
Step 3
Serve chicken legs with leek sauté, and steamed mini potatoes (if desired.)
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the serving):
- Calories:
- 310
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 10 g
- Fibre:
- 3 g
- Sugar:
- 3 g
- Cholesterol:
- 145 mg
- Protein:
- 31 g
- Sodium:
- 610 mg
