Braised Chicken with Honey-Lemon Leeks

Lemon is a great companion for caramelized leeks, which are cooked twice: they are sauteed, then fried until mixed with honey and lemon.
Preheat the oven to 400 degrees.Preheat a large nonstick skillet over medium-high heat. Add 2 teaspoons of oil to the skillet; stir to coat. Sprinkle 1/2 teaspoon salt and pepper evenly over the chicken. Rub the lemon zest into the chicken. Transfer the chicken to the skillet; cook for 4 minutes on each side or until lightly browned. Remove chicken from pan; keep warm.Add the remaining 2 teaspoons of oil to the pan; stir to coat. Add the leeks and the remaining 1/4 teaspoon salt; cook for 15 minutes or until the leeks start to brown, scraping off the pan to free the pieces from the crust. Remove the pan from the heat; add the lemon juice and honey. Return the chicken to the pan. Arrange the leeks in a pile on top of the chicken thighs. Bake the chicken at 400 ° for 15 minutes or until the thermometer reads 165 °. If desired, sprinkle fresh parsley or green onions on top.