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Smoky Chicken Legs with Tray Leeks & Carrots (GF)
All-in-one tray bakes are the unsung heroes of weeknight dinners—minimal prep, easy cleanup, and maximum flavor. These chicken legs roast surrounded by sweet, caramelising carrots and mellow, silky leeks, all bathed in the rivery sweetness of their own juices. In just a single sheet toward the oven, that humble combination transforms into something deeply satisfying: crispy, golden skin; tender veg infused with garlicky, herb-kissed goodness; and a pan-dripping base begging for crusty bread or buttery mash. It’s elegant enough for company, yet effortless enough for every night.
1tbsphoney or maple syrup (GF) for glazingOptional
Apple or beech wood for smoke
1
Preheat the smoker to 135–150°C with apple or beech wood. Line a tray with the leeks and carrots; toss with 1 tbsp oil and a pinch of salt.
2
Season the chicken: Pat legs dry. Rub with remaining oil, then paprika, garlic, thyme, salt and pepper.
3
Smoke: Place the tray of veg on a lower rack and the chicken above it so veg catches the juices. Cook until the chicken reaches 74°C internal (about 60–90 mins depending on size and temperature).
4
Crisp the skin: Increase to 200°C for 5–10 mins or finish quickly on a hot gas BBQ until the skin is crisp.
5
Optional glaze: Brush with honey or maple during the final 5 minutes. Rest 10 mins before serving.
Notes
The timings will depend on your individual smoker and are therefore just a guide, some may cook quicker but always ensure the food is cooked through ≥74°C using a probe thermometer and allow 10 minutes to rest.
Having cooked this recipe the other day, I would suggest cutting your firmer vegetables into quite small pieces, I went for the rustic chunky farmhouse look and they could certainly have done with another hour in the smoker to get them al dente.
Serve with smoked jacket potatoes or mash. Keep skin as dry as possible before seasoning for better crisp.
Nutrition Facts
8 servings
Serving size
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Ingredients
8chicken legs (about 1.6–2.0 kg total)
3leeks, trimmed, sliced into 2 cm rounds
4carrots, cut into batons
3tbspolive oil, divided
2tspsmoked paprika (GF)
1tspgarlic granules
1tspdried thyme
1tspfine sea salt
black pepper
1tbsphoney or maple syrup (GF) for glazingOptional
Apple or beech wood for smoke
Directions
1
Preheat the smoker to 135–150°C with apple or beech wood. Line a tray with the leeks and carrots; toss with 1 tbsp oil and a pinch of salt.
2
Season the chicken: Pat legs dry. Rub with remaining oil, then paprika, garlic, thyme, salt and pepper.
3
Smoke: Place the tray of veg on a lower rack and the chicken above it so veg catches the juices. Cook until the chicken reaches 74°C internal (about 60–90 mins depending on size and temperature).
4
Crisp the skin: Increase to 200°C for 5–10 mins or finish quickly on a hot gas BBQ until the skin is crisp.
5
Optional glaze: Brush with honey or maple during the final 5 minutes. Rest 10 mins before serving.
Notes
The timings will depend on your individual smoker and are therefore just a guide, some may cook quicker but always ensure the food is cooked through ≥74°C using a probe thermometer and allow 10 minutes to rest.
Having cooked this recipe the other day, I would suggest cutting your firmer vegetables into quite small pieces, I went for the rustic chunky farmhouse look and they could certainly have done with another hour in the smoker to get them al dente.
Serve with smoked jacket potatoes or mash. Keep skin as dry as possible before seasoning for better crisp.
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