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.
You can use chicken stock or wine instead of water, if desired.
Carrots or asparagus in the spring when they are in season are always a joy.
Total Timeunder 4 hours
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
- Freshly ground black pepper
- Roasting Pan
Preheat oven to 325°F (160°C)
Rinse and wipe chicken with paper towel. Place breast-side down in a roasting pan. Stuff cavity with lemon and garlic.
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.
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