Hi everyone… here in the North East today is very cold and it’s snowing; so I started to think what is a delicious recipe to share? Well over the week I made this recipe that I am sharing today with all of you! Now I know that not too many people enjoy Leeks but they’re absolutely delicious, as the for the fingerling potatoes I am not sure if you can find these type of potatoes every where however with this recipe please feel free to use any type of potato you wish and let me know how it turns out. Remember that every recipe I share with all of you it becomes yours when you make it your own way. As always Enjoy!!
Roast Chicken with Fingerling potatoes and leeks
March 3, 2023
: 6
: 2 hr
: Intermidiate
A delicious different, healthy roasted chicken
Ingredients
- 1 3-1/2- to 4-lb. whole chicken
- Kosher salt and freshly ground black pepper
- 2 Tbs. finely chopped fresh parsley, plus 10 small sprigs
- 4 fresh or dried bay leaves
- 1 Tbs. finely chopped fresh thyme, plus 4 sprigs
- 4 large leeks, white and light-green parts halved lengthwise, then sliced crosswise into 3/8-inch pieces (about 4 cups) and rinsed
- dark-green parts from 1 leek rinsed and reserved
- 3 strips thick-cut bacon, cut crosswise 3/8-inch thick
- 1 Tbs. olive oil
- 2 large cloves garlic, thinly sliced
- 1-1/2 lb. large fingerling potatoes, cut crosswise into 1/8-inch-thick rounds
- 1-1/2 cups lower-salt chicken broth
Directions
-
Step 1
Trim off any excess fat from the cavity and neck, and pat dry with paper towels. Generously season the chicken inside and out with 1Tbs. salt and 1/2 tsp. pepper.
-
Step 2
Stuff the cavity with the parsley sprigs, 3 of the bay leaves (if fresh, crush lightly), 2 sprigs of thyme, and the dark leek greens. Tuck the wings behind the neck of the chicken, using the wing tips to secure any loose neck skin, if necessary. Tie the legs together with string. Let rest at room temperature for 20 to 30 minutes.
-
Step 3
Meanwhile, position a rack in the center of the oven and heat the oven to 425°F.
-
Step 4
In a 12-inch ovenproof skillet, cook the bacon in the oil over medium-high heat, stirring occasionally, until it begins to brown, about 7 minutes. Leaving the bacon in the pan, spoon out and reserve all but 1 Tbs of the fat.
-
Step 5
Reduce the heat to medium and add the leeks, garlic, and the remaining bay leaf and thyme sprigs, and season lightly with salt and pepper. Cook, stirring occasionally, until the leeks are soft and translucent, 5 to 7 minutes.
-
Step 6
Pour 1 Tbs. of the reserved bacon fat into the cavity of the chicken. Rub the softened butter over the bird’s skin, and sprinkle with the chopped thyme. Set the chicken, breast side up, on the vegetables.
-
Step 7
Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165°to 170°F, about 1 hour and 15 minutes.
-
Step 8
Transfer the chicken to a platter, remove the string, cover loosely with foil, and let rest for about 15 minutes. Meanwhile, discard the thyme sprigs and bay leaf and keep the vegetables warm in the turned-off oven.
-
Step 9
Sprinkle the potatoes with some chopped parsley, and serve.
Roast Chicken with Fingerling potatoes and leeks
March 3, 2023
: 6
: 2 hr
: Intermidiate
A delicious different, healthy roasted chicken
Ingredients
- 1 3-1/2- to 4-lb. whole chicken
- Kosher salt and freshly ground black pepper
- 2 Tbs. finely chopped fresh parsley, plus 10 small sprigs
- 4 fresh or dried bay leaves
- 1 Tbs. finely chopped fresh thyme, plus 4 sprigs
- 4 large leeks, white and light-green parts halved lengthwise, then sliced crosswise into 3/8-inch pieces (about 4 cups) and rinsed
- dark-green parts from 1 leek rinsed and reserved
- 3 strips thick-cut bacon, cut crosswise 3/8-inch thick
- 1 Tbs. olive oil
- 2 large cloves garlic, thinly sliced
- 1-1/2 lb. large fingerling potatoes, cut crosswise into 1/8-inch-thick rounds
- 1-1/2 cups lower-salt chicken broth
Directions
- Step 1 Trim off any excess fat from the cavity and neck, and pat dry with paper towels. Generously season the chicken inside and out with 1Tbs. salt and 1/2 tsp. pepper.
- Step 2 Stuff the cavity with the parsley sprigs, 3 of the bay leaves (if fresh, crush lightly), 2 sprigs of thyme, and the dark leek greens. Tuck the wings behind the neck of the chicken, using the wing tips to secure any loose neck skin, if necessary. Tie the legs together with string. Let rest at room temperature for 20 to 30 minutes.
- Step 3 Meanwhile, position a rack in the center of the oven and heat the oven to 425°F.
- Step 4 In a 12-inch ovenproof skillet, cook the bacon in the oil over medium-high heat, stirring occasionally, until it begins to brown, about 7 minutes. Leaving the bacon in the pan, spoon out and reserve all but 1 Tbs of the fat.
- Step 5 Reduce the heat to medium and add the leeks, garlic, and the remaining bay leaf and thyme sprigs, and season lightly with salt and pepper. Cook, stirring occasionally, until the leeks are soft and translucent, 5 to 7 minutes.
- Step 6 Pour 1 Tbs. of the reserved bacon fat into the cavity of the chicken. Rub the softened butter over the bird’s skin, and sprinkle with the chopped thyme. Set the chicken, breast side up, on the vegetables.
- Step 7 Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165°to 170°F, about 1 hour and 15 minutes.
- Step 8 Transfer the chicken to a platter, remove the string, cover loosely with foil, and let rest for about 15 minutes. Meanwhile, discard the thyme sprigs and bay leaf and keep the vegetables warm in the turned-off oven.
- Step 9 Sprinkle the potatoes with some chopped parsley, and serve.
