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Main Course Savory  •  February 3, 2022

Roasted Chicken w/ Leeks & Potatoes

Roasted Chicken w/ Leeks & Potatoes
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Roasted Chicken w/ Leeks & Potatoes

Serves 3-4 people
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Course Main Course
Servings 3 people

Equipment

  • Cast iron pan or baking dish
  • Small Bowl

Ingredients
  

Chicken:

  • 3 leeks tops removed, cleaned, and halved
  • 1 ½ lbs fingerling potatoes halved
  • Olive oil
  • 1 4-6 pound whole chicken spatchcocked (see video!)
  • 1 tsp smoked paprika
  • Kosher salt and black pepper

Herb Sauce:

  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • 2 scallions green tops only, sliced
  • 1 Tbsp capers chopped
  • 3 Calabrian chilis minced (or 1/4 tsp chili flakes)
  • ¼ cup olive oil
  • Zest of one lemon
  • 3 Tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425ºF
  • Place leeks and potatoes in a cast iron pan or baking dish. Drizzle with olive oil and season with salt and pepper. Toss.
  • Drizzle chicken all over with olive oil. Season chicken on both sides with paprika, salt and pepper (about 1 Tbsp of kosher salt and 1/2 tsp black pepper). Place on top of the leeks and potatoes, breast side up.
  • Place into preheated oven and cook until chicken is golden brown and the breast has reached an internal temperature of 160F (it will carry over the extra 5 degrees). This will take about 1 hr and 10 minutes.
  • As the chicken cooks, make your herb sauce by mixing all ingredients together in a small bowl. Set aside.
  • Once roasted, remove chicken from pan to rest. Let chicken rest for at least 15 minutes.
  • While chicken rests, place pan with potatoes and leeks under the broiler for a few minutes to brown.
  • Serve chicken and potatoes topped with herb sauce and enjoy! This is also lovely with a nice side salad!
Keyword Chicken, Potatoes
Tried this recipe?Let us know how it was!

Tags

  • Chicken
  • Potatoes

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