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Cock-a-leekie traybake with croutons

Name: Cock-a-leekie traybake with croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 8 free-range chicken thighs; 2 large carrots, chopped; 3 leeks, sliced in half lengthways; 2 fennel bulbs, sliced into 1cm pieces; 3 clementines or easy peelers, 2 cut into slices, 2 juiced; 200ml white wine or chicken stock; Grated zest and juice 1 lemon; 2 tbsp wholegrain mustard; 5 tbsp olive oil; Bunch fresh thyme; 2 large pieces sourdough, torn

By: Jules.mercer@eyetoeyemedia.co.uk
Former acting food editor, delicious.

Published: 22 Jan 21
Updated: 18 Mar 24

Cock-a-leekie is a traditional Scottish soup, typically consisting of leek and chicken stock. This tasty cock-a-leekie traybake is a fun twist on the classic recipe – it’s brimming with flavour but requires less than 15 minutes of prep. It’s also a great way to use up leftover vegetables.

Want to introduce more vegetables to your diet? Then try this vegetarian traybake – a weeknight winner that replaces meat with spiced cauliflower ‘steaks’.

Easy
January 2021

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 35 min

Want to introduce more vegetables to your diet? Then try this vegetarian traybake – a weeknight winner that replaces meat with spiced cauliflower ‘steaks’.

Dairy-free recipes

Nutrition: per serving

Calories: 519kcals
Fat: 25.1g (4.8g saturated)
Protein: 38.9g
Carbohydrates: 20.8g (8.2g sugars)
Fibre: 9g
Salt: 0.9g

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Ingredients

8 free-range chicken thighs
2 large carrots, chopped
3 leeks, sliced in half lengthways
2 fennel bulbs, sliced into 1cm pieces
3 clementines or easy peelers, 2 cut into slices, 2 juiced
200ml white wine or chicken stock
Grated zest and juice 1 lemon
2 tbsp wholegrain mustard
5 tbsp olive oil
Bunch fresh thyme
2 large pieces sourdough, torn

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Method

Heat the oven to 220°C/200°C fan/gas 7. In a large roasting tin, mix the chicken, veg and clementine slices.
Mix the wine or stock with the clementine and lemon juice, mustard and 2 tbsp of the oil, then pour over the chicken. Tuck thyme sprigs under the chicken, season and roast for 35 minutes or until cooked through.
Meanwhile, mix the bread with the remaining oil and the lemon zest and season well. Transfer to a baking tray and cook in the oven for 10-15 minutes, while the chicken is cooking, until crispy and toasted.

Discard the thyme and serve the chicken sprinkled with croutons.

Recipe from January 2021 Issue

Nutrition

Nutrition: per serving

Calories: 519kcals
Fat: 25.1g (4.8g saturated)
Protein: 38.9g
Carbohydrates: 20.8g (8.2g sugars)
Fibre: 9g
Salt: 0.9g

delicious. tips

Your favourite root vegetables can be used in place of carrots, leeks and fennel – try parsnips or add broccoli florets for the last 15 minutes.

Any leftovers will keep covered and chilled in the fridge for up to 2 days.