Roast Chicken with Leeks

This image courtesy of Joseph DeLeo

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.


Cooking Methodroasting



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



Taste and Texturecrisp, juicy, savory, tangy


  • 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


  1. Preheat oven to 325°F (160°C)

  2. Rinse and wipe chicken with paper towel. Place breast-side down in a roasting pan. Stuff cavity with lemon and garlic.

  3. 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.

  4. 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.


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