Roast Chicken with Apples and Leeks

roast-chicken-with-apples-and-leeksRecipe by Charna Sheinfeld, Nutrition Intern


4 chicken thighs and 4 chicken legs, skinned
2 large apples (Cortland or empire work well), unpeeled, cored and sliced thinly
2 large leeks cleaned, and each cut into 4-6 long strips
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon granulated garlic powder
1/2 teaspoon Moroccan paprika (or regular paprika)
1/2 teaspoon parsley flakes


  1. Preheat oven to 350.
  2. In a large roasting pan, place sliced apples, and leeks.
  3. Place chicken thighs and legs above apples and leeks.
  4. Lightly brush each piece of chicken with the olive oil.
  5. Mix salt, pepper, garlic, paprika and parsley flakes together.
  6. Sprinkle evenly over the chicken.
  7. Cover chicken with foil and roast for one hour covered.
  8. Uncover chicken and continue to roast for another 30 minutes. Enjoy!

Serving Size: 1 chicken thigh and leg
Yield: 4 servings
Nutrition Facts: 

Calories: 350
Total Fat:  12 gm
Saturated Fat: 2.5 gm
Monounsaturated Fat: 5 gm
Polyunsaturated Fat: 2.5 gm
Cholesterol: 180 mg
Protein: 40 gm
Carbohydrate: 19 gm
Dietary Fiber: 3 gm
Sodium: 340 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C. • (516) 486-4569


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  1. […] in your traditional savory dishes. Check out my recipes for Whole Grain Stuffing with Apples and Roast Chicken with Apples and Leeks.  These recipes are also perfect for any […]

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