Roasted Chicken Thighs & Onion and leek

INGREDIENTS:

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

DIRECTIONS:

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

Roasted Chicken Thighs & Onion and leek

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