Description
This Whole Roast Chicken with Potatoes and Leeks is a flavorful and comforting one-pan meal, featuring a perfectly roasted chicken seasoned with a tangy tarragon mustard sauce, tender leeks, and crispy golden potatoes. The combination of whole-grain mustard, garlic, and fresh tarragon creates an aromatic and delicious dish perfect for any family meal or special occasion.
Ingredients
Scale
Mustard Marinade
- 3 tablespoons whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
Chicken and Seasoning
- 1 (4-to 5-pound) whole chicken
- 1 tablespoon plus 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
Vegetables and Aromatics
- 3 large leeks, trimmed and thinly sliced (about 3 cups)
- 4 cloves garlic, thinly sliced
- 2 lemons, thinly sliced
- 1 pound smallish new potatoes or petite gold potatoes
Additional Ingredients
- 2 tablespoons extra-virgin olive oil (divided, 1 tbsp for marinade, 1 tbsp for leeks, 1 tbsp for potatoes)
- 1 cup white wine
- 1 tablespoon chopped fresh tarragon, plus more for serving
- 4 tablespoons salted butter, cold
Instructions
- Prepare the mustard marinade: In a small bowl, stir together whole-grain mustard, 1 tablespoon olive oil, apple cider vinegar, brown sugar, and 2 minced garlic cloves to create a flavorful marinade for the chicken.
- Season and coat the chicken: Sprinkle the whole chicken evenly with 1 tablespoon plus 1 teaspoon kosher salt and ¼ teaspoon black pepper. Rub the chicken all over with the prepared mustard mixture to ensure full coverage and flavor infusion.
- Prepare the roasting base: Arrange the thinly sliced leeks and 4 sliced garlic cloves in the bottom of a large cast-iron skillet or braiser. Drizzle with 1 tablespoon olive oil, top with lemon slices, and pour in the white wine. This will create a fragrant bed to roast the chicken on and catch delicious drippings.
- Place the chicken: Set the seasoned chicken breast side up on top of the leek and lemon bed. Optionally, tie the legs together with kitchen string and tuck the wing tips under the body to ensure even cooking.
- Prepare the potatoes: In a large bowl, toss the potatoes with the remaining 1 tablespoon olive oil and 1 teaspoon kosher salt. Arrange the potatoes around the chicken in the skillet to roast alongside and absorb the flavorful juices.
- Roast the chicken: Preheat the oven to 375°F (190°C). Roast the chicken and potatoes for about 15 minutes per pound. For a 4-to 5-pound chicken, this will take approximately 1 hour to 1 hour 15 minutes. Begin checking for doneness when 20 minutes remain by verifying the internal temperature of the chicken reaches 165°F (74°C).
- Rest the chicken: Transfer the chicken to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, making the meat tender and juicy.
- Finish the sauce and serve: Stir the chopped fresh tarragon and cold butter into the leeks and potatoes in the roasting pan until the butter melts and the sauce thickens slightly. Carve the chicken and serve it drizzled with the pan sauce, garnished with additional tarragon if desired.
Notes
- Start checking the chicken’s internal temperature about 20 minutes before the estimated end time to avoid overcooking.
- Tying the legs and tucking wing tips helps the chicken cook evenly and maintain moisture.
- Using new potatoes or petite gold potatoes ensures they roast evenly and absorb the flavorful pan juices.
- Letting the chicken rest after roasting is crucial for juicy, tender meat.
- Use a meat thermometer to make sure the chicken reaches a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
