Cock-a-leekie traybake with croutons
- Portion size: Serves 4
- Hands-on time 15 min, oven time 35 min
- Difficulty: easy
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’.
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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.
Nutrition
- 519kcals Calories
- 25.1g (4.8g saturated) Fat
- 38.9g Protein
- 20.8g (8.2g sugars) Carbs
- 9g Fibre
- 0.9g Salt
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