1cupsodium free chicken stock1 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.