Go to all recipes
Roast chicken with sweet and sour leeks

Roast chicken with sweet and sour leeks


Inspired by Italian agrodolce sauce, this easy chicken traybake gives you a taste of sunshine no matter the weather.

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1683kj 399kcal
  • Fat
    Low 15%
  • Saturates
    Low 10%
  • Sugar
    Low 21%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 21g


  • 2 tbsp Co-op olive oil
  • 4 Co-op British chicken breast fillets
  • 400g Co-op British trimmed leeks, thinly sliced
  • 50g Co-op pitted green olives
  • 2 lemons, 1 juiced and zested, 1 cut into wedges
  • 1 garlic clove, crushed
  • 2 tbsp Co-op clear honey
  • 2 tbsp drained jarred capers
  • 75g dried apricots, roughly chopped
  • 2 tbsp Co-op flat leaf parsley, roughly chopped
  • 1 red chilli, deseeded and finely chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Heat half the olive oil in a large frying pan and fry the chicken breasts on all sides for 3-5 mins, until golden.
  2. Scatter the leek slices and olives in the bottom of a large baking tray, then top with the chicken. Place the lemon wedges around it.
  3. In a small bowl, whisk together the remaining olive oil, the lemon juice, garlic, honey and capers with some seasoning. Drizzle over the tray and toss everything to combine.
  4. Transfer to the oven and bake for 25 mins, until the chicken is cooked through. Scatter in the apricots for the final 15 mins of cooking time.
  5. Remove the tray from the oven, then sprinkle over the parsley, red chilli and lemon zest to serve.

Explore more recipes