SERVES 4 TO 6
8 medium leeks (see Note above) white and light green
parts only
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
6 sprigs fresh thyme
1 cup homemade or low-sodium canned chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons grated lemon zest (from 1 lemon)
2 teaspoons lemon juice
Adjust an oven rack to the center position and preheat
the oven to 375°F. Split the leeks lengthwise in half,
leaving the root end attached, and discard any tough