Link to my YouTube "making of the recipe" video: https://youtu.be/sj5T7pPDQC8
Entry updated 4 Nov 2024.
Recipe credit: The original came from Fine Cooking, a magazine that is no longer published nor available online.
Recipe below contains my modifications.
Ingredients:
1 whole chicken
kosher salt and coarse ground black pepper
4. In a 12" ovenproof skillet (must tolerate 450°F; I used my cast-iron skillet), cook the bacon over medium-high heat, until it just begins to brown at edges. Transfer bacon to a paper-towel lined plate, reserving the rendered fat in the pan. Pour the rendered fat into a measure, then pour 1 T. back into the pan, reserving the remainder (if any; if you do not have enough, supplement with olive oil).
5. Reduce heat to medium and add the leeks, garlic, 1 bay leaf, and the chopped thyme (or springs equivalent). Season lightly with salt and pepper, to taste. Cook, stirring occasionally, until the leeks are soft and translucent (5 to 7 minutes). Transfer to a plate/bowl.
6. Heat oven to 450°F.
7. In same pan, arrange half of potatoes in an even layer, then season lightly with salt and pepper (**the pink/purple colored ones in pic are just red fingerlings, not sausage as it might appear lol).
8. Scatter leek mixture over potatoes layer, then top with the cooked bacon. Arrange remaining potatoes in even layer over top of leeks. Season again lightly with salt and pepper.
9. Pour broth/stock over vegetables.
10. Pour 1 T. of reserved bacon fat (or olive oil) into cavity of chicken. Tie legs together to close, if desired. (I've done it both ways, works great either way.)
11. Place the chicken atop the potatoes, breast side up. Brush the melted/soft butter over the chicken skin, then sprinkle with the dried thyme.
12. Roast the chicken for an hour and check its temperature for doneness. If it's a smaller bird (around 3-4 lbs), it may be done already. If it's on the larger side, reduce the temperature to 425°, baste with the juice in the pan, and continue roasting until done. You may need to add more broth/stock, depending on how long you have to go.
13. Let the chicken rest for at least 5 minutes (ideally, 15 min.) before carving. Serve with the veggies and enjoy!
Ingredients:
1 whole chicken
kosher salt and coarse ground black pepper
~10 sprigs Italian parsley
4 fresh or dried bay leaves, divided (I used fresh)
1 T. finely chopped fresh thyme (can use the equivalent in sprigs), plus 2 sprigs
2 large leeks (the ones I used were slightly more than the diameter or a half dollar at bottom), white and light green parts halved lengthwise and then cut into 3/8" crosswise slices to obtain 4 cups total, dark green part of one leek chopped and reserved
3 strips thick cut bacon, cut in 3/8" crosswise pieces
1 T. olive oil* (depending on rendered bacon fat amount, may not be needed)
2 large cloves of garlic, chopped
1 1/2 lbs. fingerling potatoes, sliced in 1/8" rounds
1 1/2 c. chicken broth or stock (I use my homemade stock), plus extra for basting (particularly if your bird is larger than 4 lbs.)
2 T. unsalted butter, melted
dried thyme to season outside of chicken
Directions:
1. Remove giblets packet from chicken (if it has one), discard. Trim off any excess fat from the cavity and neck, then dry with paper towels.
2. Generously season the chicken inside* and out with 1 T. of kosher salt and 1/2 tsp. coarse ground pepper. (*I forgot to use some on the inside of cavity in the video and it turned out fine!)
3. Stuff the cavity with around 10 sprigs of parsley, 3 of the bay leaves, 2 sprigs of thyme, and the chopped dark green leek part (until cavity is filled; I was not able to use all that I had chopped). Tuck the wings behind the neck of chicken. Tie legs together with string. Let chicken rest at room temperature while you complete remaining prep.
4 fresh or dried bay leaves, divided (I used fresh)
1 T. finely chopped fresh thyme (can use the equivalent in sprigs), plus 2 sprigs
2 large leeks (the ones I used were slightly more than the diameter or a half dollar at bottom), white and light green parts halved lengthwise and then cut into 3/8" crosswise slices to obtain 4 cups total, dark green part of one leek chopped and reserved
3 strips thick cut bacon, cut in 3/8" crosswise pieces
1 T. olive oil* (depending on rendered bacon fat amount, may not be needed)
2 large cloves of garlic, chopped
1 1/2 lbs. fingerling potatoes, sliced in 1/8" rounds
1 1/2 c. chicken broth or stock (I use my homemade stock), plus extra for basting (particularly if your bird is larger than 4 lbs.)
2 T. unsalted butter, melted
dried thyme to season outside of chicken
Directions:
1. Remove giblets packet from chicken (if it has one), discard. Trim off any excess fat from the cavity and neck, then dry with paper towels.
2. Generously season the chicken inside* and out with 1 T. of kosher salt and 1/2 tsp. coarse ground pepper. (*I forgot to use some on the inside of cavity in the video and it turned out fine!)
3. Stuff the cavity with around 10 sprigs of parsley, 3 of the bay leaves, 2 sprigs of thyme, and the chopped dark green leek part (until cavity is filled; I was not able to use all that I had chopped). Tuck the wings behind the neck of chicken. Tie legs together with string. Let chicken rest at room temperature while you complete remaining prep.
4. In a 12" ovenproof skillet (must tolerate 450°F; I used my cast-iron skillet), cook the bacon over medium-high heat, until it just begins to brown at edges. Transfer bacon to a paper-towel lined plate, reserving the rendered fat in the pan. Pour the rendered fat into a measure, then pour 1 T. back into the pan, reserving the remainder (if any; if you do not have enough, supplement with olive oil).
5. Reduce heat to medium and add the leeks, garlic, 1 bay leaf, and the chopped thyme (or springs equivalent). Season lightly with salt and pepper, to taste. Cook, stirring occasionally, until the leeks are soft and translucent (5 to 7 minutes). Transfer to a plate/bowl.
6. Heat oven to 450°F.
7. In same pan, arrange half of potatoes in an even layer, then season lightly with salt and pepper (**the pink/purple colored ones in pic are just red fingerlings, not sausage as it might appear lol).
8. Scatter leek mixture over potatoes layer, then top with the cooked bacon. Arrange remaining potatoes in even layer over top of leeks. Season again lightly with salt and pepper.
9. Pour broth/stock over vegetables.
10. Pour 1 T. of reserved bacon fat (or olive oil) into cavity of chicken. Tie legs together to close, if desired. (I've done it both ways, works great either way.)
11. Place the chicken atop the potatoes, breast side up. Brush the melted/soft butter over the chicken skin, then sprinkle with the dried thyme.
12. Roast the chicken for an hour and check its temperature for doneness. If it's a smaller bird (around 3-4 lbs), it may be done already. If it's on the larger side, reduce the temperature to 425°, baste with the juice in the pan, and continue roasting until done. You may need to add more broth/stock, depending on how long you have to go.
13. Let the chicken rest for at least 5 minutes (ideally, 15 min.) before carving. Serve with the veggies and enjoy!
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