Sheet Pan Roasted Chicken with Leeks and Tarragon Chimichurri
Ingredients
Sheet Pan Roasted Chicken and Leeks:
- 4 bone in, skin on chicken breasts
- 4 bone in, skin on chicken legs
- 6 leeks, sliced into 1/2 inch thick rounds white and light green parts only
- 1 lemon, sliced 1/4 inch thick into rounds
- 3 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1 tsp smoked paprika
Tarragon Chimichurri:
- 1/2 cup tarragon, finely chopped
- 1/2 cup parsley, finely chopped
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/4 tsp crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
Sheet Pan Roasted Chicken and Leeks:
- Preheat oven to 325 and line a large baking sheet with parchment paper.
- Place the sliced in a bowl with cool water to help clean for 5 minutes. (Leeks hold a lot of dirt in between the layers and this helps to get it out). Rinse well.
- Using a paper towel, pat the chicken dry.
- Add leeks and lemon to the sheet pan. Lay the chicken on top, skin side up. Drizzle the chicken with olive oil and rub until coated well. Sprinkle evenly with salt, pepper and smoked paprika.
- Roast for 75-90 minutes, until the chicken is cook through or internal temperature reaches 165 degrees Fahrenheit. This will depend on the size of your chicken breast. Mine took all of the 90 minutes. When the cook time is done, turn oven to broil and cook until the skin crisps up a bit, about 2-3 minutes, watching carefully and being careful not to burn.
Tarragon Chimichurri:
- In a small bowl, combine the tarragon, parsley, garlic, olive oil, red wine vinegar, salt and pepper. Stir to combine and set aside. Serve alongside chicken.