Roast Chicken with Baby Potatoes and Leeks
Servings 6
Equipment
- 12-inch Cast Iron Skillet
- Meat Thermometer
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 fresh thyme
Instructions
- Pat the chicken dry with paper towels, then carefully pry the chicken breast skin with your fingers without tearing it.
- Next, smoosh the butter directly on each chicken breast. Season the whole bird generously with sea salt and freshly cracked pepper, inside the cavity and on the outside.
- 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 let the salt 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, toss the potatoes and leeks, then roast for another 15 minutes.
- Baste the bird and toss 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 half of the lemon over them and serve with the sliced roast chicken. Enjoy.