Category

Yields1 Serving

 6 boneless chicken thighs
 3 tbsp olive oil
 ¼ cup minced garlic
 1 tbsp sea salt
 1 tbsp onion powder
 2 tsp black pepper
 8 oz mushrooms, thinly sliced
 2 large leeks, white ends thinly sliced (discard green ends)

1

Preheat oven to 375 degrees.

2

Add chicken thighs, sliced leeks and mushrooms to a rimmed baking dish. Drizzle with olive oil and sprinkle with garlic powder and herbs. Toss to combine.

3

Evenly spread minced garlic over the dish.

4

Cover the dish with aluminum foil and bake for 25 minutes.

5

Remove the foil and bake for an additional 10-15 minutes, until the chicken has browned and is fully cooked.

Ingredients

 6 boneless chicken thighs
 3 tbsp olive oil
 ¼ cup minced garlic
 1 tbsp sea salt
 1 tbsp onion powder
 2 tsp black pepper
 8 oz mushrooms, thinly sliced
 2 large leeks, white ends thinly sliced (discard green ends)

Directions

1

Preheat oven to 375 degrees.

2

Add chicken thighs, sliced leeks and mushrooms to a rimmed baking dish. Drizzle with olive oil and sprinkle with garlic powder and herbs. Toss to combine.

3

Evenly spread minced garlic over the dish.

4

Cover the dish with aluminum foil and bake for 25 minutes.

5

Remove the foil and bake for an additional 10-15 minutes, until the chicken has browned and is fully cooked.

Roasted Chicken and Leeks