Roasted Chicken Breasts With Potatoes and Leeks
In this easy recipe, chicken breasts are roasted to perfection with potatoes, along with leeks or onions, garlic, and basil.
- Serves: 4 persons
- 4split chicken breasts (with skin)
- 4tablespoons extra virgin olive oil
- 4cloves garlic (chopped)
- 2tablespoons fresh chopped basil
- 3to 4 leeks
- 2pounds potatoes (cut into 1 1/2-inch or 2-inch chunks)
- Sprinkle of Kosher salt
- Sprinkle of pepper, (freshly ground)
Step 1Heat oven to 400 F/200 C/Gas 6.
Step 2Line a large baking pan or roasting pan with foil, if desired. Spray foil or pan lightly with nonstick cooking spray .
Step 3Arrange the split chicken breasts in the prepared baking pan. Combine the oil, garlic, and basil. Brush a little of the oil mixture over the chicken breasts.
Step 4Trim the leeks. Cut off and discard the dark green part and root end, leaving only the white and pale green section. Wash the leeks thoroughly and then cut them into 1/2-inch thick slices.
Step 5Peel the potatoes and cut them into 1 1/2-inch chunks.
Step 6Combine the remaining oil and garlic mixture with the leeks and potatoes in a food storage bag or bowl and toss to coat the vegetables thoroughly.
Step 7Arrange the vegetables on and around the chicken and then sprinkle with kosher salt and pepper.
Step 8Roast the chicken breasts, leeks, and potatoes in the preheated oven for 30 to 45 minutes, or until chicken is cooked and potatoes are tender.
Step 9When chicken is cooked, juices will run clear when pricked with a fork. The minimum safe temperature for chicken is 165 F. To ensure the chicken is thoroughly cooked, use an instant-read food thermometer . Insert the thermometer into the thickest chicken breast (not touching bone).