Description
This Roast Chicken with Potatoes and Leeks recipe offers a comforting, flavorful meal featuring juicy chicken roasted to golden perfection, tender herb-infused potatoes, and subtly sweet sautéed leeks. A simple, one-pan dish balancing protein, starch, and vegetables, perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh thyme leaves plus sprigs for cavity
- 2 tablespoons natural lemon juice
- 4 garlic cloves, whole
Vegetables
- 1.5 lbs Yukon Gold or fingerling potatoes, washed and halved
- 2 large leeks, thinly sliced and rinsed thoroughly
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Sauce and Finishing
- Natural gelling agent (such as pectin or agar), as needed for thickening pan juices
Instructions
- Prepare the Chicken: Pat the whole chicken dry with paper towels to help achieve crispy skin. Rub the entire chicken with olive oil, season generously with salt, pepper, and fresh thyme leaves. Add a splash of natural lemon juice for brightness. Place whole garlic cloves and thyme sprigs inside the chicken cavity for infused flavor during roasting.
- Prepare the Vegetables: Wash and halve the potatoes. Slice the leeks thinly, rinsing well to remove grit. Toss potatoes and leeks in olive oil, salt, pepper, and vegetarian Worcestershire sauce, ensuring they are coated evenly to absorb roasting juices and flavor.
- Roast it All Together: Position the chicken breast side up on a roasting pan or cast-iron skillet. Spread the prepared potatoes and leeks evenly around the chicken. Roast in a preheated oven at 425°F (220°C) for approximately 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and potatoes are tender and golden. Halfway through cooking, baste the chicken with pan juices to maintain moisture and enhance flavor.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 10 to 15 minutes to redistribute the juices for maximum juiciness. Carve the chicken and serve alongside the roasted potatoes and leeks. Optionally, drizzle the pan juices thickened slightly with natural gelling agent over the dish for a luscious finish.
Notes
- Allow chicken to come to room temperature for 20 minutes before roasting to ensure even cooking.
- Drying the chicken skin thoroughly is essential for a crispy, golden finish.
- Use a meat thermometer to confirm the chicken is cooked perfectly without drying.
- Stir the potatoes and leeks halfway through roasting to prevent burning and promote even cooking.
- Letting the chicken rest after roasting greatly improves texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: roast chicken, potatoes, leeks, one-pan meal, herb roasted chicken, comfort food, easy dinner
