Roast Chicken with Leeks
Whole chicken roasted with lemon and garlic has been a favorite of mine since I first tasted it in Italy. Fresh leeks roasted with the meat are simply marvelous.
NotesYou can use chicken stock or wine instead of water, if desired.
Menu Suggestion:
Carrots or asparagus in the spring when they are in season are always a joy.
Serves6
Cooking Methodroasting
CostInexpensive
Total Timeunder 4 hours
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealdinner
Moodstressed
Taste and Texturecrisp, juicy, savory, tangy
Ingredients
- 1 roasting chicken (about 3 lbs/1.5 kg)
- 1 lemon, quartered
- 6 cloves garlic, sliced
- 2 large leeks, trimmed and washed
- Salt
- Freshly ground black pepper
- Roasting Pan
Instructions
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Preheat oven to 325°F (160°C)
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Rinse and wipe chicken with paper towel. Place breast-side down in a roasting pan. Stuff cavity with lemon and garlic.
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Slice leeks in half lengthwise. Place cut-side down in roasting pan alongside chicken. Sprinkle with salt and pepper. Pour in 3/4 cup (175 mL) water (see Notes.) Cover tightly.
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Roast in preheated oven for 40 minutes. Remove from oven and transfer leeks to a dish and keep warm. Return chicken to oven. Continue roasting, uncovered, for about 1-1/2 hours or until meat thermometer registers 180°F (82°C). Remove chicken from oven. Let stand for 5 minutes before carving. Serve with leeks and any pan juices.
2002 Margaret Howard
