Crispy-skinned chicken, leeks, artichokes and olives. It’s spring in a pan! Adding in the white sweet potatoes keeps the chicken out of the sauce so that the skin stays crispy and makes this an easy family-friendly, one-pot meal! It even makes its own pan sauce.
- Yield: 6 Servings
- 1 tbsp (15 ml) coconnut or avocado oil
- 3½ lbs (1.6 kg) bone-in chicken leg quarters (about 6)
- 2 medium leeks, white and pale-green parts only
- 1 lb (454 g) white sweet potato, peeled and chopped into bite-size pieces
- 7 oz (200 g) quartered artichoke hearts
- ¾ cup (110 g) kalamata olives in olive oil, drained
- 2 cloves garlic, peeled and minced
- 1 lemon Juice and zest
- 1 tbsp (5 g) fresh minced sage
- ½ tsp salt
- ¾ cup (180 ml) Chicken Broth
- Handful of fresh basil, cut into strips
- In a large skillet over medium-high heat, add the oil. In batches, place the chicken leg quarters skin-side down in the pan and cook until the skins are browned and some of the fat has rendered. Put the chicken aside, skin-side up, while you get the rest of the dish ready for the oven. Reserve the pan juices.
- Preheat the oven to 425°F (220°C). Slice the leeks finely and chop the sweet potato into bite-size pieces. Put the leeks, white sweet potato, artichoke hearts, olives, garlic, lemon juice and zest, sage and salt into a large 4.8-quart (4.5-liter) baking dish. Add 2 tablespoons (30 ml) of the reserved pan juices and toss the vegetables to coat. Pour over the chicken broth and cook for 30–35 minutes, until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Stir through the fresh basil and serve the chicken legs with the roasted vegetables, drizzled with the pan sauce.