Roast Chicken with Leeks, Apples & Cider Pan Sauce

Lana Suhova
Sep 15
3 min read

Mid-September in Britain means cosy dinners are back on the table, and markets brim with apples. You can also pick up leeks which bring gentle sweetness and prebiotic fibre; apples contribute pectin and bright acidity that lifts richer dishes. Pair these with bone-in chicken thighs and you’ve got the makings of an easy, one-pan roast.

Enter Red Adjika: a Georgian chilli-and-garlic paste that delivers deep savouriness, gentle heat and aromatic herbs. Happy Adjika’s pastes are made with 100% natural ingredients. They’re also already seasoned, so you don't need extra salt or pepper - taste as you go and let the paste do the work. In this traybake, red adjika doubles as a marinade and a last-minute glaze, while the roasting juices whisk into a no-fuss cider pan sauce that feels Sunday-special with weeknight effort.

Ingredients (serves 4)

8 bone-in, skin-on chicken thighs
1 heaped tbsp Red Adjika (plus 1 tsp to finish)
2 tbsp olive oil
2 large leeks, trimmed and cut into 3cm pieces, well rinsed
2 crisp eating apples (e.g. Braeburn), cored and cut into thick wedges
1 large red onion, cut into wedges
200g small mushrooms, halved (optional but lovely)
200ml dry cider
75ml chicken stock or water
1 tsp wholegrain mustard (optional, for the sauce)
Small bunch flat-leaf parsley, chopped
Lemon wedges, to serve

Method

Marinate. In a bowl, mix red adjika with olive oil. Pat the chicken dry and rub all over with the mixture, getting some under the skin. Set aside while you prep the veg (10–15 minutes is enough, or chill up to 4 hours).
Tray it. Heat the oven to 200°C (fan 180°C). Tip the leeks, apples, red onion and mushrooms into a large roasting tin. Toss with any residual marinade left in the bowl. Nestle the chicken on top, skin-side up.
Roast. Bake 25 minutes. Remove the tray, brush the chicken with 1 tsp more red adjika and return for 15–20 minutes until the skin is crisp and the thickest part reads 75°C.
Make the pan sauce. Transfer chicken and veg to a warm platter. Place the tray over medium heat on the hob (or scrape juices into a saucepan). Add cider and stock, scraping up the sticky bits. Bubble for 3–4 minutes to reduce slightly, then whisk in the mustard if using. Taste - adjika provides seasoning, so you likely won’t need salt. Pour into a warm jug.
Serve. Scatter parsley over the chicken and veg. Squeeze over a little lemon and serve with the warm cider sauce for spooning.

Why red adjika shines here

Leeks love low, slow roasting; apples caramelise; chicken skin turns glassy. Red adjika’s garlicky warmth binds everything together and creates a lacquer that’s savoury rather than sugary. Because the paste already carries salt and “pepperiness” from the chillies, it seasons and balances without extra fuss.

Swaps & additions

Vegetables: Add parsnips or carrots for extra sweetness; add kale for the last 10 minutes.
Protein: Use chicken drumsticks or a small spatchcocked chicken (adjust timing).

Make ahead & leftovers

Marinate the chicken up to 24 hours ahead. Leftovers keep 3 days; reheat gently with a splash of water and a dab of adjika. Shred leftover meat into buttered toasties with apple slices and a smear of adjika.