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Roast Chicken with Potatoes and Leeks

Roast Chicken with Potatoes and Leeks

  • Author: Jonathan
  • Total Time: 1 hour 40 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

A comforting and wholesome roast chicken with potatoes and leeks infused with aromatic herbs and enhanced by smoky turkey bacon. This one-pan dish offers perfectly caramelized vegetables and juicy, flavorful chicken, making it an impressive yet simple meal perfect for any occasion.

Ingredients

Scale

Chicken

  • 1 whole chicken, 4-5 pounds, fresh or thawed
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 garlic cloves
  • 1 lemon, halved

Vegetables & Flavorings

  • 1.5 pounds Yukon Gold or baby potatoes, halved or quartered
  • 3 large leeks, cleaned and sliced into thick rounds
  • 4 ounces smoked turkey bacon, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar (natural), for basting
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Chicken: Pat the whole chicken dry with paper towels to ensure crisp skin. Rub olive oil all over the chicken, then season generously with salt, pepper, chopped rosemary, and thyme. Place garlic cloves and lemon halves inside the cavity to add moisture and aroma during roasting.
  2. Prepare the Vegetables: While the chicken marinates briefly, clean and slice the leeks into thick rounds. Halve or quarter the potatoes depending on size. Chop the smoked turkey bacon into small pieces for smoky flavor that will blend with the vegetables and chicken.
  3. Assemble in the Roasting Pan: Arrange potatoes, leeks, and smoked turkey bacon in a large roasting pan or ovenproof dish. Drizzle with olive oil and season with salt, pepper, and vegetarian Worcestershire sauce (natural). Place the chicken breast side up on top of the vegetables and scatter extra herbs around for added fragrance.
  4. Roast and Baste: Roast in a preheated oven at 425°F (220°C) for 1 hour and 20 minutes or until the chicken is thoroughly cooked and juices run clear. Baste the chicken every 20 minutes with pan juices enhanced by a splash of apple cider vinegar (natural) to keep it moist and flavorful. Turn the vegetables halfway through cooking to ensure even caramelization.
  5. Rest and Serve: Transfer the roasted chicken to a cutting board and let it rest for 10 to 15 minutes to allow the juices to redistribute. Serve the chicken alongside the golden-roasted potatoes and tender leeks, spooning pan juices over the top for extra taste.

Notes

  • Pat dry chicken skin thoroughly for crispness.
  • Use room temperature chicken for even cooking by letting it sit 20 minutes before roasting.
  • Do not overcrowd the pan to allow vegetables to roast, not steam.
  • Baste the chicken regularly to keep it moist and enhance skin color.
  • Let meat rest after roasting to retain juices and tenderness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 550
  • Sugar: 4g
  • Sodium: 650mg
  • Fat: 28g
  • Saturated Fat: 6g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 135mg

Keywords: roast chicken, potatoes, leeks, smoked turkey bacon, one-pan meal, gluten free, comforting dinner

Find it online: https://familycookspot.com/roast-chicken-with-potatoes-and-leeks/