Smoky Chicken Legs with Tray Leeks & Carrots (GF)
Smoky chicken legs with tray-roasted leeks and carrots are proof that weeknight smoker meals can be simple, affordable and deeply satisfying. Cooked low and slow, the chicken develops golden, crisp skin while the vegetables soften beneath, absorbing garlicky herbs and smoky pan juices.
This all-in-one tray method works brilliantly in an electric smoker or covered BBQ setup. By positioning the chicken above the vegetables, the natural drippings baste the leeks and carrots, creating tender, flavour-packed sides with minimal effort.
Gluten-free and family-friendly, this recipe balances convenience with proper temperature control for perfectly cooked chicken every time.
If you’re new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.
For accurate doneness, use a digital probe thermometer and refer to our Smoker Time Calculator.
Prep Time
15 mins
Cook Time (hours)
1hrs
Cook Time (minutes)
45mins
Servings
8
Cuisine:
British
Course:
Main
Difficulty:
Easy
Keyword:
smoked chicken legs electric smoker
Author:
Kitchen Sizzlers
Cooking Temp
145
Ingredients
8 chicken legs (approx. 1.6–2.0 kg total)
3 leeks, trimmed and sliced into 2 cm rounds
4 carrots, cut into small batons
3 tbsp olive oil (divided)
2 tsp smoked paprika (gluten free)
1 tsp garlic granules
1 tsp dried thyme
1 tsp fine sea salt
Freshly ground black pepper
1 tbsp honey or maple syrup (gluten free) – optional glaze
Apple or beech wood for smoke (optional but recommended)
Chef’s Notes
Vegetable size matters. Cutting carrots smaller improves tenderness within the smoker’s lower heat range.
Always probe the thickest part of the leg. Chicken must reach at least 74°C for safe consumption in the UK.
For extra crispy skin, ensure the chicken surface is dry before seasoning.
If vegetables need more time, remove chicken once cooked and allow veg to continue until tender.
Serve with smoked jacket potatoes, buttery mash or crusty gluten-free bread.
Leftovers reheat well and are ideal for salads or wraps.
Equipment Used
- SUPER HIGH QUALITY 9x13 INCH BAKING PANS- This aluminum foil trays is super thick not flimsy sturdy grip for easy handling and serving you only need to use one to save you money & to make sure your food does not end up on the floor, made from eco-friendly recyclable aluminum.
- SUPERIOR HEAT CONDUCTIVITY - Withstands temperatures of up to 500 fahrenheit to help heat food evenly, and your food will not have the taste of aluminum
- MULTI-PURPOSE - Perfect for catering party portions, broiling, baking, roasting pan, cakes, pies, casseroles, cooking, oven, and steam table picnic, bbq, chafers, buffet or takeaway. And much more, it is freezer safe containers to store away your delicious food
- CONVENIENTLY REUSABLE DISPOSABLE & RECYCLABLE - Aluminum take-out containers allow you to send guests home with leftovers without worrying about getting your aluminum tray back! Dispose of the foil packaging when you don't feel like cleaning, or easily hand wash and use them later as they are reusable, Dispose of the foil when you don't feel like cleaning as they are recyclable.
- ACKAGE CONTAINS - 10 foil steam table deep half size pans, gastronorm pans 9 x 13 inch each tray measures 32 x 26 cm and 60mm in depth.
Method
1️⃣ Preheat & Prepare
Preheat smoker to 135–150°C using apple or beech wood.
Line a roasting tray with leeks and carrots.
Toss vegetables with 1 tbsp olive oil and a pinch of salt.
2️⃣ Season the Chicken
Pat chicken legs completely dry to encourage crisp skin.
Rub with remaining olive oil.
Season with smoked paprika, garlic granules, thyme, salt and pepper.
3️⃣ Smoke & Roast
Place vegetable tray on a lower rack.
Position chicken on a rack above so juices drip onto vegetables.
Smoke until the thickest part of the chicken reaches at least 74°C internal temperature.
(Typically 60–90 minutes depending on size and smoker temperature.)
4️⃣ Crisp the Skin
Increase temperature to 200°C for 5–10 minutes to crisp the skin.
Alternatively, finish quickly over a hot gas BBQ.
5️⃣ Optional Glaze
Brush lightly with honey or maple syrup during the final 5 minutes for subtle sweetness.
Rest chicken for 10 minutes before serving.
Need help timing your cook?
Scan for our BBQ Smoker Time Calculator:
kitchensizzlers.com/bbq-smoker-time-calculator/