Roasted chicken with potatoes and leeks.
Sunday night has always been a family dinner night at our house. Yesterday was no different.
Last night dish was another creation of mine. I just wanted to see how I can prepare the potatoes and chicken all in one dish and make it come out tasty and the chicken nice and juicy. We all love it and had very little left over.
It seems we all love chicken. Most of all a whole roasted chicken is a great way to have left overs. We do love roasted chicken at our house. We also love the combination of sweet tender leeks while infusing the potatoes when cooking in the oven.
The potatoes are thinly sliced with the mandolin. The thinner the better because they will cook faster and absorb more of the flavor. Most of all they will have a nice crunchy bite to them..
I made sure that the chicken was fat free as much a I possibly could. Consequently, all the juices from the chicken, gave the potatoes and leeks a rather perfect amount of flavor.
A green salad was all it needed as a side dish. Fresh strawberries with sugar and a cookie for the sweet tooth in the family.
Roasted Chicken with Potatoes and Leeks
- 3-4 pounds chicken 1 3-4 pounds large roasting chicken
- 2 potatoes 2 large, peeled and sliced to 1/8 inch thick potatoes
- 1 leeks 1 medium, cleaned and white part only skiced leeks
- 3 slices bacon 3 slices of thick bacon
- 2 shallots 2 small, cleaned and thinly sliced shallots
- 2 tbsps flat-leaf parsley 2 tablespoons minced fresh flat-leaf parsley
- thyme chopped fine fresh thyme
- 2 garlic 2 peeled garlic cloves
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 1 cup sodium free chicken stock 1 cup sodium free chicken stock
- Preheat oven at 375 ◦.
- In a large, oven ready, 12” frying pan sauté 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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