Roast Chicken with Baby Potatoes and Leeks

A one-skillet meal with juicy roast chicken, flavorful baby potatoes, and tender leeks makes a comforting and easy dinner.

We love a cast-iron skillet-roasted whole chicken, and since it’s been cold, windy, and rainy outside, I decided to roast one with some baby potatoes, leeks, garlic, and herbs. To make the chicken extra flavorful, I added some butter under the skin on the chicken breast, which makes the meat juicy and flavorful.  The potatoes & leeks are extra tasty because they are cooked with all of the chicken drippings. What’s not to love about an easy, comforting, one-skillet roasted chicken?!? This roast chicken with baby potatoes and leeks paired nicely with a roasted beet salad and freshly baked crusty bread.

Roast Chicken with Baby Potatoes and Leeks

Ingredients:

• 1 (3½ lbs.) whole chicken
• 2 tbsp butter, room temperature
• 1 lemon, divided
• 6 cloves of garlic, peeled, 3 whole & 3 smashed, divided
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 2 tbsp olive oil
• 10-15 baby potatoes, halved or quartered depending on size
• 4 leeks, white & pale green parts only, halved lengthwise
• 1 sprig fresh rosemary
• 1 large sprig of fresh thyme

How to Make a Roast Chicken with Baby Potatoes and 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 ½-half of the lemon and 3 whole garlic cloves into the cavity.

Tie the legs together with kitchen twine, then set it 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 baby potatoes, leeks, and remaining smashed garlic cloves with 2 tablespoons of olive oil; season with sea salt, freshly cracked pepper, and crushed red pepper flakes, 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 in the oven and roast for 30 minutes.

Baste the bird and toss the potatoes and leeks, then roast for another 15 minutes before basting the bird and tossing the vegetables again.

Continue roasting for another 15-20 minutes, or until a meat thermometer inserted into 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.

Place the potatoes and leeks on a serving plate.

Squeeze the juice from the remaining lemon half on them and serve with the sliced roast chicken. Enjoy.