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Skillet Chicken with Leeks and Carrots

Skillet Chicken with Leeks and Carrots
© Provided by Martha Stewart

By Greg Lofts, Martha Stewart

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Prep: 35 mins
Total: 1 hr
Servings: 4


More Recipe: Instant Pot Chicken and Rice

Ingredients

  • 3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
  • 5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
  • 2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
  • 2 cloves garlic, minced (2 teaspoons)
  • 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
  • 1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving


Directions

Step 1

Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.

Step 2

Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.

Step 3

Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

Cook's Notes

To clean leeks, submerge sliced rounds in a bowl of water and agitate them with your hands to loosen any dirt. Keep them in the water, undisturbed, a minute or two longer to let the dirt sink to the bottom of the bowl, then lift them out with a slotted spoon to drain.

More Recipe: Crockpot Herb Butter Chicken and Wild Rice

See more at Martha Stewart




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Food Magazine: Skillet Chicken with Leeks and Carrots
Skillet Chicken with Leeks and Carrots
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