Slow Roast Chicken Thighs with Braised Leeks & Herb Oil

Preheat the oven to 180°C to ensure even cooking for the roasting process.

💡 Always preheat the oven fully before placing food inside to avoid uneven cooking.

• 8 pieces chicken thighs, bone-in, skin-on⇄
• 4 tbsp olive oil⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Season the chicken thighs generously with salt and pepper on all sides. Heat olive oil in a large oven-safe pan over medium-high heat. Place chicken skin-side down and sear for 5 minutes without moving until the skin is deep golden and crisp.

💡 Avoid overcrowding the pan to ensure a proper sear; cook in batches if necessary.

• 8 medium leeks, white and light green parts only⇄
• 12 cloves garlic cloves, unpeeled⇄
• 600 ml chicken broth⇄
• 4 sprigs fresh rosemary⇄
• 4 sprigs fresh thyme⇄

Flip the chicken thighs in the pan to skin-side up. Arrange halved leeks around the chicken, cut-side down, along with unpeeled garlic cloves. Add rosemary and thyme sprigs, then pour chicken broth into the pan to partially submerge the leeks.

💡 Cut leeks evenly to ensure uniform braising and tenderness.

Transfer the pan to the preheated oven at 180°C. Roast for 35-40 minutes until the chicken reaches an internal temperature of 75°C and the leeks are completely tender and silky when pierced with a fork.

💡 Check the chicken with a meat thermometer near the bone for accurate doneness.

• 8 tbsp olive oil⇄
• 4 tbsp fresh parsley, finely chopped⇄
• 2 tsp lemon zest⇄

While the chicken and leeks finish roasting, combine olive oil, finely chopped parsley, and lemon zest in a small bowl. Stir well to create a vibrant herb oil for drizzling.

💡 Use a microplane for lemon zest to avoid bitter pith and get a fine texture.