Roast Chicken with Fingerling Potatoes, Leeks, and Bacon

By susanwadle

Ingredients

• 1 3-1/2- to 4-lb. whole chicken
• Kosher salt and freshly ground black pepper
• 2 Tbs. finely chopped fresh parsley, plus 10 small sprigs
• 4 fresh or dried bay leaves
• 1 Tbs. finely chopped fresh thyme, plus 4 sprigs
• 4 large leeks, white and light-green parts halved lengthwise, then sliced crosswise into 3/8-inch pieces (about 4 cups) and rinsed; dark-green parts from 1 leek rinsed and reserved
• 3 strips thick-cut bacon, cut crosswise 3/8-inch thick
• 1 Tbs. olive oil
• 2 large cloves garlic, thinly sliced
• 1-1/2 lb. large fingerling potatoes, cut crosswise into 1/8-inch-thick rounds
• 1-1/2 cups lower-salt chicken broth
• 2 Tbs. unsalted butter, softened

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

In a 12-inch ovenproof skillet, cook the bacon in the oil over medium-high heat, stirring occasionally, until it begins to brown, about 7 minutes. Leaving the bacon in the pan, spoon out and reserve all but 1 Tbs. fat.

Reduce the heat to medium and add the leeks, garlic, and the remaining bay leaf and thyme sprigs, and season lightly with salt and pepper. Cook, stirring occasionally, until the leeks are soft and translucent, 5 to 7 minutes. Transfer to a plate.

In the same pan, arrange half of the potatoes in an even layer, season very lightly with salt and pepper, then scatter the leek mixture over top. Layer the remaining potatoes over the leeks, and season very lightly with salt and pepper. Pour the broth over the vegetables.

Pour 1 Tbs. of the reserved bacon fat into the cavity of the chicken. Rub the softened butter over the bird’s skin, and sprinkle with the chopped thyme. Set the chicken, breast side up, on the vegetables.

Made this last Sunday- Delicious! Moist! Easy with all in one skillet! Very Pretty and Fragrant. Chardonnay was great with it. As to Bacon, Leeks, Potatoes- Love this combo! I had raw left over- made it Tuesday morning same way but added it to an egg white omelette!! Really Yummy! Now that I know how to do this I can do a riff on the whole recipe with different veg and herbs/spices for various roast meats and make my own recipes as well.

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