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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.)

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