Chestnut Leek Chicken by Vanessa Haberman | @platesandpetals

Super flavorful chicken perfect for Rosh Hashana! 


Bone in chicken

Springs of thyme & sage

1 cup white wine

1 cup broth (I used unsalted veg. broth/low sodium)

Garlic powder, paprika, salt & pepper ( a nice dash of each)

3-4 leeks, white and green parts sliced into chunks

Olive oil for drizzling

Roasted & peeled chestnuts (comes in a resealable pouch)


Place chicken in a baking dish and add in all ingredients besides for the chestnuts. Drizzle a tiny bit olive oil on top of everything, and bake at 350 degrees for around an hour (depends on the size of your chicken). 30 minutes in add the chestnuts and let it continue to cook. The end results should be brown and delicious. Pair with any grain you like, and some roasted veggies for a complete meal.

Vanessa Haberman is a recipe developer and food stylist. She loves using seasonal ingredients to create new and interesting dishes across different cuisines, with Mediterranean and Thai being favorites. Her cooking requires minimal prep, and utilizes fresh veggies and herbs to create a pop of flavor. You can follow along with her @platesandpetals where she shares the fabulous food she makes for her always busy table of family and friends!

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