Roast Chicken with Caramelized Leeks

This roast chicken with caramelized leeks is a perfectly tender, juicy, and golden-brown bird with the most delicious caramelized leeks. 

We are finally starting to get nice, cool evenings here in Oregon, and that always makes me want to slow-cook meals and roast meats & veggies. Recently, I stumbled upon a roast chicken with caramelized leeks recipe on Epicurious that I couldn’t wait to try. I adapted the recipe by adding butter to the breast meat under the skin for extra flavor and juiciness, and I also added half a lemon & some garlic cloves into the cavity before roasting. This delicious and easy whole roasted chicken recipe was a hit with all of us, and it paired nicely with creamy mashed potatoes and roasted green beans & mushrooms.

Roast Chicken with Caramelized Leeks

Ingredients:

• 1 (3½ lb) whole chicken
• 2 tbsp butter, softened
• Sea salt and freshly cracked black pepper, to taste
• ½ lemon
• 5 cloves of garlic
• 2 tbsp olive oil
• 6-9 leeks, white and pale green parts only, halved lengthwise

How to Make a Roast Chicken with Caramelized Leeks

Pat the chicken dry with paper towels, then carefully pry the breast skin up with your fingers without ripping it. Next, smoosh the butter evenly directly on each chicken breast. Season the whole bird generously with sea salt and freshly cracked pepper, to taste, inside and out.

Place the lemon half and garlic cloves into the cavity. Tie the legs together with kitchen twine, then set the chicken on a plate. Let the bird sit for 1 hour to allow the salt to penetrate.

Place the rack in the upper third of the oven and set a 12-inch cast iron skillet on the rack. Preheat the oven to 425 degrees.

Meanwhile, toss the leeks with 1-2 tablespoons of olive oil; season with sea salt and freshly cracked pepper, to taste.

Carefully, remove the HOT skillet from the preheated oven and drizzle with 1 tablespoon of olive oil. Place the chicken in the center of the skillet and arrange the leeks around it.

Place into the oven and roast for 30 minutes. Baste the bird and toss the leeks, then roast for another 30-40 minutes, or until a meat thermometer inserted in the thickest part of the bird, like a thigh or under a breast, reaches 165 degrees.

Remove from the oven and allow the bird to rest for at least 20 minutes before carving and serving. Enjoy.