Lemon-Rosemary Roast Chicken with Braised Leeks

So, the moral of the story is that I ended up taking some of my odds and ends and put them in this chicken dish ? an almost finished jar of dijon mustard, a spare leek that was left from the beef stew, rosemary that was about to go bad, and too many lemons that I bought from the market. The result was this delicious aromatic creamy herbal chicken with braised leeks. The meat was so soft and tender it fell off the bone. I cooked the leeks in the same roasting pan as the chicken so it had the juices and flavors from the chicken and just melted in your mouth. I have to say, this was quite the meal along with mom's roasted potatoes. It felt so good to air out the fridge a bit too!

Lemon Roast Chicken with Braised Leeks

1.5 lbs chicken thighs/legs

Salt 'n' peppa

1/4 cup fresh lemon juice (about 3 lemons)

1 tablespoon rosemary, minced

3/4 tablespoon dijon mustard

1 teaspoon honey

1 garlic clove, minced

1 leek, sliced

1 Preheat oven to 375. Pat dry chicken parts and season with salt and pepper. Arrange chicken on tray.

2 Slice leek lengthwise and wash well to remove dirt in between the layers. Slice into 1 inch pieces and break up over the chicken pan.

3 In a small bowl, whisk lemon juice, rosemary, dijon, honey and garlic together and pour over the chicken, turning the chicken and leeks with tongs to coat with the marinade.

4 Bake for 40-50 minutes or until golden brown.