Roasted Chicken with Potatoes and Leeks
Total Steps
9
Ingredients
13
Tools Needed
7
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http://www.giangikitchen.wordpress.comIngredients
- 3 slices thick bacon
- 1 cup chicken stock
- olive oil
- salt and pepper
- 2 cloves garlic
- 2 tablespoons butter
- fresh thyme, chopped fine
- 2 small shallots, cleaned and thinly sliced
- 2 tablespoons minced parsley
- 1 large roasting chicken
- 1 small leek, white part only, left whole
- 1 medium leek, white-light green part only, sliced very thin
- 2 large russet potatoes, peeled and sliced 1/8 inch thick
Instructions
Step 1
Preheat oven to 375°F (190°C).
Step 2
In a large, 12-inch oven-safe frying pan, sauté the thinly sliced medium leek, 1 tablespoon of parsley, bacon, and thinly sliced shallots with 1 tablespoon of butter and a small amount of olive oil until the leeks are translucent. Remove the leek-bacon mixture from the pan and set aside. Do not clean the frying pan.
Step 3
Divide the sliced potatoes into two equal batches.
Step 4
Arrange one layer of the potato slices on the bottom of the uncleaned frying pan, slightly overlapping them. Season with salt and pepper. Spread the reserved leek-bacon mixture evenly over the potatoes. Cover with the remaining potato slices.
Step 5
Clean the large roasting chicken. Season the inside of the chicken cavity with salt and pepper. Place the garlic cloves, the whole small leek, half of the remaining parsley, and half of the fresh thyme inside the chicken cavity.
Step 6
Truss the chicken by tucking the wings under the breast area and tying the legs together with kitchen twine.
Step 7
Place the trussed chicken on top of the potato layers in the frying pan. Spread the remaining butter evenly over the chicken breast skin and sprinkle with the remaining parsley and thyme. Pour the chicken stock over the potatoes.
Step 8
Place the frying pan in the preheated oven. Cook for 1 to 1.5 hours, or until the chicken is cooked through and the potatoes are tender. During cooking, turn the chicken and poke the breast and leg areas a couple of times to allow the juices to run out.
Step 9
Once cooked, remove the frying pan from the oven and let the chicken rest for 5 minutes before carving.