From the blog For Love of the Table
8 chicken thighs (or 4 thighs and 4 drumsticks)—about 2 1/3 to 3 lbs total weight
1 T. unsalted butter
1 T. olive oil
1 1/4 to 1 1/2 lb. carrots, trimmed, peeled and cut diagonally into 1/2-inch thick slices
3 to 4 leeks, white & pale green parts only, halved lengthwise, sliced 1/2-inch thick and rinsed in several changes of water in order to remove all grit
5 to 6 cloves garlic, peeled and thinly sliced
1 T. picked fresh thyme
Pat chicken dry and season with salt and pepper. Heat butter and olive oil in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides. Add the chicken, skin side down and brown all over, in batches if necessary to keep from crowding the pan. Regulate the heat as necessary to maintain an active sizzle. This will take about 8 to 10 minutes. Transfer the chicken to a plate and pour off all but a tablespoon or two of fat from the pan.
Reduce the heat slightly and add the carrots, leeks, garlic and thyme to the pan and cook for 3 or 4 minutes, stirring occasionally. Season the vegetables with salt and pepper. Return the chicken to the pan, along with any accumulated juices, skin side up. Cover the pan with a tight fitting lid and transfer to a 325° oven. Bake for 45 minutes to an hour—until the chicken is cooked through and the vegetables are tender.
Serve with buttered noodles, plain rice, couscous or mashed potatoes. Serves 4 to 6
(Recipe adapted from Parade Magazine)
http://www.forloveofthetable.com/2013/01/baked-chicken-with-garlic-leeks.html