Whole Roast Chicken with Potatoes and Leeks in Tarragon Mustard Sauce Recipe

If you’re looking for a comforting, crowd-pleasing dinner that feels both elegant and totally doable, this Whole Roast Chicken with Potatoes and Leeks in Tarragon Mustard Sauce Recipe is exactly what you need. I absolutely love how the juicy roast chicken pairs with tender potatoes and soft leeks, all drenched in a tangy, buttery tarragon mustard sauce that feels like a hug on a plate. Keep reading, and I’ll walk you through every step so you get that perfect golden roast and luscious, flavorful sides that your family (or friends!) will be begging for again and again.

this …

Ingredients You’ll Need

These ingredients are everyday pantry heroes complemented by fresh leeks and tarragon that bring brightness and depth. When shopping, look for firm new potatoes and crisp, green leeks to ensure freshness, and grab a whole chicken around 4 to 5 pounds for ideal cooking time and tenderness.

• Whole-grain mustard: I love its texture and tang—it adds a rustic flavor that smooth mustards can’t match.
• Extra-virgin olive oil: Use good quality here; its fruity notes really come through in the roast.
• Apple cider vinegar: Gives a gentle acidity to balance the richness of the butter and chicken.
• Brown sugar: Just a hint to soften the vinegar’s tartness and caramelize the chicken skin.
• Garlic: You’ll use it two ways—minced for the mustard rub, and sliced to roast with the leeks for mellow sweetness.
• Whole chicken: Choose a fresh bird if you can—it roasts up juicier and better than frozen.
• Kosher salt: Essential for seasoning inside and out to bring out all the flavors.
• Freshly cracked black pepper: Adds just the right amount of bite.
• Leeks: Their gentle onion flavor becomes silky and fragrant when roasted.
• Lemons: Thinly sliced for a bright, fresh aroma that infuses everything.
• White wine: I recommend a dry white to add acidity and depth to the pan juices.
• New potatoes or petite gold potatoes: They hold their shape well and roast evenly.
• Fresh tarragon: This herb is the star of the sauce—its anise-tinged flavor complements mustard beautifully.
• Salted butter: Added at the end for richness and glossy finish in the sauce.

Variations

I like to switch things up depending on the season or what’s in the fridge. This recipe is super adaptable, so don’t hesitate to make it your own. You can swap potatoes, ditch the wine, or play with herbs to suit your mood or dietary needs.

• Herb swaps: I’ve tried fresh rosemary or thyme instead of tarragon, which gives the dish a warmer, earthier vibe—a nice twist if you don’t have tarragon handy.
• Vegetable additions: Toss in carrots or parsnips with the potatoes for extra color and sweetness; my family loves this combo in colder months.
• Dairy-free option: Skip the butter and finish with a drizzle of olive oil for a lighter, dairy-free sauce.
• White wine substitute: If you’d rather avoid alcohol, chicken broth with a splash of lemon juice works great.

How to Make Whole Roast Chicken with Potatoes and Leeks in Tarragon Mustard Sauce Recipe

Step 1: Prep and Make the Mustard Rub

Start by preheating your oven to 375°F with your rack in the center position—it gives the chicken room for even roasting. In a small bowl, whisk together the whole-grain mustard, a tablespoon of olive oil, apple cider vinegar, brown sugar, and minced garlic until smooth. This mixture is magic: it creates a beautifully tangy, garlicky crust on your chicken. Don’t skip this step—it’s where much of the flavor locks in.

Step 2: Season the Chicken and Prepare the Pan

Pat your whole chicken dry, then sprinkle all over with kosher salt and freshly cracked pepper. Rub that mustard mixture all over the chicken—don’t be shy, get into every nook and cranny. Next, slice your leeks thinly (only the white and light green parts) and thinly slice your garlic cloves. Spread these in the bottom of a large cast-iron skillet or braiser, drizzle with olive oil, and layer the lemon slices over them. Pour in the white wine, which helps steam the vegetables and creates a flavorful base for the sauce.

Step 3: Arrange Chicken and Potatoes for Roasting

Set the chicken breast side up right on top of the leek and lemon bed. If you want a tidy roast, tying the legs together with kitchen string and tucking the wings under helps it cook evenly and looks nice for serving. In a separate bowl, toss your new potatoes with olive oil and salt, then arrange them around the chicken in the skillet. This one-pan setup lets all those flavors mingle while roasting—a total time-saver and flavor-booster.

Step 4: Roast and Rest

Roast the chicken for about 15 minutes per pound—so roughly 1 hour 15 minutes for a 5-pound bird. Start checking with a meat thermometer about 20 minutes before the end to avoid overcooking; the thickest part of the thigh should hit 165°F. When done, transfer the chicken to a cutting board and let it rest for 10 minutes—this is crucial for juicy meat. While resting, stir fresh tarragon and cold butter into the leeks and potatoes in the pan until melted and silky, creating that beautiful, rich sauce you’ll spoon over the carved chicken.

How to Serve Whole Roast Chicken with Potatoes and Leeks in Tarragon Mustard Sauce Recipe

Garnishes

I like to sprinkle a little extra chopped fresh tarragon right on top before serving—its fresh, slightly licorice aroma really pops. Sometimes a wedge of lemon on the side for squeezing adds just the right zing that brightens the whole dish.

Side Dishes

This recipe is pretty all-in-one, but if you want to stretch the meal or add some greens, roasted Brussels sprouts or a simple arugula salad with lemon vinaigrette are my go-to choices. They complement the richness without overpowering the chicken.

Creative Ways to Present

For special occasions, I set the whole roast on a wooden board garnished with fresh herbs and lemon slices, surrounded by the potatoes and leeks. It looks rustic and impressive. You can also carve at the table to make it interactive and cozy—everyone loves getting a peek at the juicy meat before it lands on their plate.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I like to separate the chicken meat from the bones for easy reheating and save the potatoes and leeks all together—they soak up some of the sauce and taste even better the next day.

Freezing

I’ve frozen leftovers successfully by portioning the chicken and sides into freezer-safe containers. When thawed, the texture holds up well, especially if you reheat gently. Just be sure to freeze within two days of cooking.

Reheating

I usually reheat in a low oven (about 300°F) covered with foil to avoid drying out, for about 20 minutes. If I’m in a rush, microwaving works too—just cover loosely and stir the potatoes and leeks separately to warm evenly.

FAQs

Final Thoughts

This Whole Roast Chicken with Potatoes and Leeks in Tarragon Mustard Sauce Recipe has become my go-to when I want to impress with minimal fuss. The combination of flavors is just unbeatable: the tangy mustard, aromatic tarragon, sweet roasted leeks, and those perfectly crispy, tender potatoes. Every time I make it, my family goes crazy for that luscious mustard sauce—it’s like a secret weapon for elevating a classic roast. I can’t wait for you to try it and experience the cozy, satisfying flavors that I know you’ll fall in love with, just like I did!

Print