Facebook0Twitter0Pinterest0 Ingredients 3 (3) large leeks 2 (2) navel oranges 3 lbs (1.5 kg) chicken pieces, bone in, skin on ¼ tsp (1.25 ml) salt 1 (15) Tbsp canola oil 3/4 cup (185 ml) pitted green olives 1/4 cup (65 ml) white wine or chicken broth 1 Tbsp (15 ml) chopped fresh parsley Pepper to taste Directions Preheat oven to 450°F. Rinse and trim leeks; discard green parts. Cut white parts lengthwise into quarters then cut into 1/2-inch (1 cm) pieces. Cut 1 orange into 8 wedges; set aside. Grate 2 Tbsp (30 ml) of zest from second orange then juice orange to obtain 1/2 cup (125 ml) of juice. Remove chicken skin if desired; season chicken with salt. Add canola oil to large, heavy, oven-proof skillet and heat over medium high heat. Brown chicken, bone side up, for about 5 minutes. Turn and brown bone side of chicken for 5 minutes. Ensure chicken in skillet is bone side down. Add leeks, orange wedges, orange zest and juice, olives, wine (or broth) and pepper. Transfer skillet to oven and roast until chicken reaches 165°F (about 30 minutes). Remove from oven and let stand 5 minutes. Garnish with parsley and serve. Pairs well with El Petit Bonhomme Jumilla Do Facebook0Twitter0Pinterest0 Found Under: Main CoursesChickenBake / RoastOne-pot Leave a Review Cancel reply You must Register or Login to post a comment.