Chicken and Leek Tray Bake

clock 10 minutes + 50 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 8 chicken drumsticks
  • 1 cup white wine
  • 1 cup chicken stock
  • 2-3 leeks, washed, trimmed, quartered lengthways
  • 1 red capsicum, seeded, cut into 3cm pieces
  • 1 cup black olives, pitted
  • 1 bunch fresh oregano
  • Salt and freshly ground black pepper
  • 2 Tbsp extra virgin olive oil
  • Couscous, to serve
  • Lemon wedges to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a large frying pan, heat oil on high. Cook drumsticks for 4-5 minutes, turning, until well browned.

  • 3. Pour wine and stock into a large baking dish. Arrange chicken, leek, capsicum, olives and half the oregano sprigs in the dish. Season and drizzle with oil.

  • 4. Bake for 40-45 minutes until chicken is cooked through.

  • 5. Meanwhile, cook couscous according to packet instructions.

  • 6. Serve chicken and juices scattered with remaining oregano. Serve with couscous and lemon wedges.

  • Tips:

  • • It’s important to trim and wash the leek thoroughly to remove grit in the layers before using.

  • • You can also add some potato chunks to the dish in Step 3 to make it go further.

  • • You could replace couscous with rice to make it gluten free. Also just check your stock is Gluten Free.

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