Roast Chicken with Fingerling Potatoes, Leeks, and Bacon

Roast Chicken with Fingerling Potatoes, Leeks, and Bacon
Photo by Scott Phillips


  • 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
  • Kosher salt and freshly ground black pepper
  • 1 3-½- to 4-lb. whole chicken
  • 2 Tbs. unsalted butter, softened
  • 1 Tbs. olive oil
  • 1 Tbs. finely chopped fresh thyme, plus 4 sprigs
  • 4 fresh or dried bay leaves
  • + 5 more ingredients
    • 1-½ cups lower-salt chicken broth
    • 3 strips thick-cut bacon, cut crosswise 3/8ɝ-inch thick
    • 2 Tbs. finely chopped fresh parsley, plus 10 small sprigs
    • 2 large cloves garlic, thinly sliced
    • 1-½ lb. large fingerling potatoes, cut crosswise into 1/8-inch-thick rounds

Discard the giblets from the chicken, trim off any excess fat from the cavity and neck, and pat dry with paper towels. Generously season the chicken inside and out with 1 Tbs. salt and 1/2 tsp. pepper. Stuff the cavity with the parsley sprigs, 3 of the bay leaves (if fresh, crush lightly), 2 sp...

View full recipe at Fine Cooking


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