Put enough oil in a roasting pan to just cover the bottom. Place the individual chicken pieces in it. Clean the leeks and chop them coarsely. Leave carrots whole and “add” to the chicken in the roaster.
Peel the individual garlic cloves and add them to the roasting pan, season with salt and pepper. Cover the roaster with aluminum foil (important!) and put the lid on it.
Braise in the oven at 175 °C convection oven for 1 1/2 to 2 hours.
In the meantime, cook the rice according to package directions.
Serve the chicken with the rice. Serve with the garlic cloves.
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