Roasted Chicken with Potatoes and Leeks
Sunday night has always been a family dinner night at our house. Yesterday was no different. Last night's dish was a 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.
This recipe contains chicken, potatoes, leeks, leeks, bacon, shallots, parsley, thyme (fresh), garlic (fresh), butter, olive oil, salt, black pepper, chicken stock
Prep time: 25 min
Cook time: 1 hr 30 min
- 1 whole roasting chicken
- 2 whole large russet potatoes, peeled and sliced 1/8 inch thick
- 1 whole medium leek, white-light green part only, cleaned and sliced very thin
- 1 whole small leek, white part only, cleaned and bottom core removed, left whole
- 3 slice(s) of thick bacon
- 2 whole small shallots, cleaned and thinly sliced
- 2 tbsp. minced parsley
- 2 tsp. fresh thyme, chopped fine
- 2 clove(s) garlic
- 2 tbsp. butter
- olive oil
- 2 tsp. salt
- 2 tsp. black pepper
- 1 cup(s) chicken stock
- 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.