By CafeHailee
Roasted Chicken w/ Leeks & Potatoes
Serves 3-4 people
Updated at: Thu, 21 Nov 2024 15:03:40 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories1251.5 kcal (63%)
Total Fat84.1 g (120%)
Carbs42.9 g (17%)
Sugars3.1 g (3%)
Protein79.9 g (160%)
Sodium891.2 mg (45%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
3leeks
tops removed, cleaned, and halved
1.5 lbsfingerling potatoes
halved
olive oil
4 poundwhole chicken
spatchcocked
1 tspsmoked paprika
kosher salt
black pepper
¼ cupfresh parsley
chopped
¼ cupfresh dill
chopped
2scallions
green tops only, sliced
1 Tbspcapers
chopped
3Calabrian chilis
minced, or 1/4 tsp chili flakes
¼ cupolive oil
1zest of lemon
3 Tbsplemon juice
salt
to taste
pepper
to taste
Instructions
Step 1
Preheat oven to 425ºF
Step 2
Place leeks and potatoes in a cast iron pan or baking dish. Drizzle with olive oil and season with salt and pepper. Toss.
Step 3
Drizzle chicken all over with olive oil. Season chicken on both sides with paprika, salt and pepper (about 1 Tbsp of kosher salt and 1/2 tsp black pepper). Place on top of the leeks and potatoes, breast side up.
Step 4
Place into preheated oven and cook until chicken is golden brown and the breast has reached an internal temperature of 160F (it will carry over the extra 5 degrees). This will take about 1 hr and 10 minutes.
Step 5
As the chicken cooks, make your herb sauce by mixing all ingredients together in a small bowl. Set aside.
Step 6
Once roasted, remove chicken from pan to rest. Let chicken rest for at least 15 minutes.
Step 7
While chicken rests, place pan with potatoes and leeks under the broiler for a few minutes to brown.
Step 8
Serve chicken and potatoes topped with herb sauce and enjoy! This is also lovely with a nice side salad!
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