Description
This Whole Roast Chicken With Potatoes and Leeks recipe offers a comforting, one-pan dinner featuring a perfectly roasted whole chicken nestled on a bed of tender leeks and lemon slices, surrounded by crispy new potatoes. The dish is infused with flavors from a tangy tarragon mustard sauce, garlic, and aromatic herbs, making it an ideal hearty meal for family dinners or special occasions.
Ingredients
Scale
Mustard Mixture
- 3 tablespoons whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
Chicken and Seasoning
- 1 (4-to 5-pound) whole chicken
- 1 tablespoon plus 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Vegetables and Aromatics
- 3 large leeks, trimmed and thinly sliced (about 3 cups)
- 4 cloves garlic, thinly sliced
- 2 lemons, thinly sliced
- 1 pound smallish new potatoes or petite gold
Additional Ingredients
- 2 tablespoons extra-virgin olive oil (divided as per instructions)
- 1 cup white wine
- 1 tablespoon chopped fresh tarragon, plus more for serving
- 4 tablespoons salted butter, cold
Instructions
- Prepare the oven and mustard mixture: Preheat your oven to 375°F (190°C) and position a rack in the center. In a small bowl, whisk together the whole-grain mustard, 1 tablespoon of olive oil, apple cider vinegar, brown sugar, and the minced garlic until well combined.
- Season and rub the chicken: Pat the chicken dry, then sprinkle it evenly all over with 1 tablespoon plus 1 teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Rub the prepared mustard mixture thoroughly on the entire chicken, covering it completely.
- Arrange leeks, garlic, and lemons: In a large cast-iron skillet or braiser, spread the thinly sliced leeks and sliced garlic evenly on the bottom. Drizzle with 1 tablespoon olive oil, then arrange the lemon slices over the leeks.
- Place chicken on bed: Set the chicken breast side up on top of the leeks and lemon slices. Tie the legs together with kitchen string and tuck the wing tips under the body if desired for even cooking.
- Prepare the potatoes: In a large bowl, toss the potatoes with the remaining 1 tablespoon olive oil and 1 teaspoon kosher salt until lightly coated. Arrange the potatoes around the chicken in the skillet.
- Roast the chicken and potatoes: Place the skillet in the preheated oven and roast for about 15 minutes per pound of chicken (approximately 1 hour 30 minutes for a 4-to 5-pound bird). Start checking the chicken’s internal temperature about 20 minutes before the estimated finish time to avoid overcooking. The chicken is done when the internal temperature reaches 165°F (74°C).
- Rest the chicken: Remove the skillet from the oven and transfer the chicken to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
- Finish the vegetables and serve: While the chicken rests, stir the chopped fresh tarragon and cold butter into the leeks and potatoes in the skillet, stirring gently until the butter melts and coats the vegetables. Carve the chicken and serve it alongside the mustard-tarragon infused potatoes and leeks, drizzling any pan juices over the dish.
Notes
- Check for doneness starting 20 minutes before the estimated end time to avoid overcooking.
- Tying the chicken legs together and tucking the wing tips under the body helps ensure even cooking.
- Using a cast-iron skillet or braiser helps retain heat evenly and enhances roasting.
- Letting the chicken rest after roasting allows the juices to redistribute, resulting in juicier meat.
- If you prefer, substitute white wine with chicken broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of chicken and vegetables)
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 130mg
