' Roasted Chicken Thighs & Onion and leek - Vino Mas

Roasted Chicken Thighs & Onion and leek

  • 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds), trimmed
  • 1½ tablespoons extra-virgin olive oil, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 large Leek cut up
  • 1 red onion, cut into 1/4-inch wedges
  • ½ cup crème fraîche or sour cream or plain greek yogurt
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped fresh chives


Step 1:  Preheat oven to 450°F.

Step 2:  Brush both sides of chicken with 1 tablespoon oil and sprinkle with garlic powder, onion powder and 1/4 teaspoon each salt and pepper. Toss leek and onion with the remaining olive oil and 1/4 teaspoon each salt and pepper in a medium bowl. Arrange the chicken and vegetables in a single layer on a rimmed baking sheet.

Step 3:  Roast for 20 minutes. Add onion and leek and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, about 10 minutes more.

Step 4:  Meanwhile, whisk crème fraîche, mustard, lemon zest, lemon juice and chives in a small bowl. Serve the chicken and vegetables with the sauce.

Paired with Cedar + Salmon Pinot Gris
Adpated from March 2022 Eating Well Magazine

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