Description
A comforting roast chicken dish with crispy skin, buttery leeks, and savory potatoes, perfect for family gatherings.
Ingredients
- Whole chicken (4-5 pounds)
- Yukon Gold potatoes (2-3, about 1.5 lbs)
- Leeks (2-3, cleaned and sliced)
- Olive oil (2-3 tablespoons)
- Fresh thyme (a handful)
- Garlic (4-5 cloves, whole)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels, rub with olive oil, and season with salt, pepper, and thyme.
- In a large roasting pan, spread the sliced leeks and potatoes, toss with olive oil, garlic, and a sprinkle of salt and pepper.
- Place the chicken on top of the vegetables.
- Roast for about 1 hour or until the internal temperature reaches 165°F (75°C), basting halfway through.
- Let the chicken rest for 10-15 minutes before carving.
- Serve the chicken alongside the roasted potatoes and leeks.
Notes
Use a meat thermometer to ensure chicken is fully cooked without drying out. Letting the chicken rest after roasting is crucial for juiciness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg
Keywords: roast chicken, comfort food, family dinner, easy recipe