Roasted Tarragon Chicken Legs With Leeks and Mushrooms

Still on the Whole 30 and got this recipe from “The Whole 30 Cookbook.” I didn’t know what to expect since it was my first time cooking leeks. In fact, before I bought leeks from the supermarket, I didn’t entirely know what they were. When I’ve had dishes with it at restaurants, I always thought I was eating onions or cabbage.

I was ecstatic to try it and even more delighted that I loved the taste! 


  • 2 whole chicken leg quarters
  • 3 leeks, roots trimmed off and sliced in half or three quarters lengthwise 
  • 1 tbsp. of ghee or clarified butter (use regular unsalted butter if you’re not on Whole 30)
  • 2 cups of mushrooms, trimmed and quartered 
  • 1/2 tsp. of dried tarragon
  • 1 tsp. whole grain mustard 
  • 1 garlic clove, minced 
  • 2 tsp. of lemon zest
  • 1 tbsp. of lemon juice 
  • Salt and pepper to taste 


Step 1: Preheat oven 400 degrees. Prep leeks. Spread on baking pan. 

Step 2: Whisk together lemon zest, garlic, mustard, ghee or butter and salt. Lift chicken skin and spread mixture under. Season chicken with salt and pepper. Lay on top of leeks, skin side up.

Step 3: Roast for 20-30 minutes. Prep mushrooms. 

Step 4: Take chicken out of the oven. Set chicken aside while you mix the mushrooms into the leeks. Place chicken back on top of leeks and mushrooms and baste. Return to oven.

Step 5: Baste every 10 minutes until chicken is golden brown on the outside and reads 180 degrees on the inside. 



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