Roasted Chicken With Potatoes And Leeks Recipe

Name: Roasted Chicken With Potatoes And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken large; 2 russet potatoes large, peeled and sliced 1/8 inch thick; 1 leek medium, white-light green part only, cleaned and sliced very thin; 1 leek small, white part only, cleaned and bottom core removed, left whole; 3 bacon sliced of thick; 2 shallots small, cleaned and thinly sliced; 2 tablespoons parsley minced; fresh thyme chopped fine; 2 garlic cloves shell and end core removed; 2 tablespoons butter; olive oil; salt; pepper; 1 cup chicken stock

Servings: persons

1 roasting chicken large
2 russet potatoes large, peeled and sliced 1/8 inch thick
1 leek medium, white-light green part only, cleaned and sliced very thin
1 leek small, white part only, cleaned and bottom core removed, left whole
3 bacon sliced of thick
2 shallots small, cleaned and thinly sliced
2 tablespoons parsley minced
fresh thyme chopped fine
2 garlic cloves shell and end core removed
2 tablespoons butter
olive oil
salt
pepper
1 cup chicken stock

1
["Preheat oven at 375 .", "In a large, oven ready, 12"" frying pan saute the leeks, 1 tablespoon parsley, bacon and shallots with 1 tablespoon butter and a small amount of olive oil. When the leeks are translucent, remove the pan from the heat and set the leek bacon mixture aside. Do not clean the frying pan.", "Divide the sliced potatoes in 2 batches.", "Arrange on the bottom of the frying pan one layer of the potatoes slices slightly overlapping them. Salt and pepper them. Spread evenly over the potatoes the leek-bacon mixture. Cover with the remaining potatoes.", "Clean the chicken and salt, pepper the inside. In the chicken cavity place the garlic and the remaining leek, half of the remaining parsley and half of the thyme.", "Truss the wings under the breast area, and tie the legs together.", "Place the chicken on top of the potatoes layers. Spread the remaining butter over the breast skin and sprinkle the remaining parsley and thyme over it. Add the chicken stock over the potatoes.", "Place the frying pan in the hot oven and cook for 1 to 1 hour and half. Turn and poke the breast, legs area a couple of times during the cooking to let all juices run out.", "When done, remove from the oven and let stand for 5 minutes before carving."]

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 roasting chicken large, 2 russet potatoes large, peeled and sliced 1/8 inch thick, 1 leek medium, white-light green part only, cleaned and sliced very thin, 1 leek small, white part only, cleaned and bottom core removed, left whole, and more.

Yes, Roasted Chicken With Potatoes And Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Potatoes And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions