Chicken with Croutons and Leeks

Some recipes just grab me right away this was definitely one of them. It struck me as a fairly straight forward but needed a little more seasoning than the original. This must be chicken week - second recipe for this week.

Chicken with Croutons and Leeks (Adapted from Real Simple)

1/2 lb sourdough bread (about half a loaf), torn into pieces
4 medium leeks, halved lengthwise and cut into 2" pieces
3 lemons, cut into quarters
1/3 c olive oil
about 10 sprigs of thyme
salt/pepper
1 whole chicken, cut into 10 pieces

In a 13x9 pan place bread, leeks, lemons and thyme. Pour over oil and toss to coat. Add salt and pepper. Salt and pepper chicken on both sides and put skin-side up on top of bread mixture (I tucked some of the smaller breasts pieces deep inside the bread in the center so they wouldn't cook too fast). Bake at 425 for 50-60 minutes until chicken is done and bread is toasted.

This was such and easy no fuss recipe. I must admit I didn't tear the bread (I'm too OCD for that). Actually the bread was pretty fresh and tearing was a little difficult. I just cut it into big cubes (while sawing my finger in the process). I think this might be nice with a little sage mixed in too. The Sous Chef thought some of the bread was a little too lemony but I thought it was good.

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