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Roast Chicken with Baby Potatoes and Leeks

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

Roast Chicken with Baby Potatoes and Leeks

We love skillet roasted 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 directly to the chicken breast under the skin 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 meal?!? This roast chicken with baby potatoes and leeks paired nicely with roasted beet salad and sourdough bread.

Roast Chicken with Baby Potatoes and Leeks

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 1/2 half of the lemon and 3 whole garlic cloves into the cavity. Tie the legs together with kitchen twine then set 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.

Roast Chicken with Baby Potatoes and Leeks

Place into 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 to roast for another 15-20 minutes, or until a 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. Place the potatoes and leeks onto a serving plate and squeeze the lemon juice from the remaining lemon half on them and serve with the sliced roast chicken. Enjoy.

Roast Chicken with Baby Potatoes and Leeks

 

Roast Chicken with Baby Potatoes and Leeks

Roast Chicken with Baby Potatoes and Leeks

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 1 3½ lb 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 fresh thyme

Instructions

  • 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 1/2 half of the lemon and 3 whole garlic cloves into the cavity. Tie the legs together with kitchen twine then set 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 unpeeled 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 potatoes, leeks, and smashed garlic cloves around it then tuck in the rosemary and thyme sprigs.
  • Place into 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 to roast for another 15-20 minutes, or until a 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. Place the potatoes and leeks onto a serving plate and squeeze the lemon juice from the remaining lemon half on them and serve with the sliced roast chicken. Enjoy.
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