Go Back
–+ servings
Print Recipe

Roasted Chicken with Potatoes and Leeks

Course Poultry
Cuisine French
Keyword chicken, leeks, potatoes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories 619 kcal

Ingredients

  • 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
US - Metric

Instructions

  1. Preheat oven at 375 ◦.

  2. 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.

  3. Divide the sliced potatoes in 2 batches.

  4. 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.

  5. 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.

  6. Truss the wings under the breast area, and tie the legs together.

  7. 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.

  8. 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.

  9. When done, remove from the oven and let stand for 5 minutes before carving.

Nutrition Facts
Roasted Chicken with Potatoes and Leeks
Amount Per Serving
Calories 619 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 13g81%
Cholesterol 187mg62%
Sodium 243mg11%
Potassium 777mg22%
Carbohydrates 11g4%
Fiber 2g8%
Protein 45g90%
Vitamin A 795IU16%
Vitamin C 15.6mg19%
Calcium 59mg6%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.