Roast Chicken with Fingerling Potatoes, Leeks, and Bacon
- 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
- This recipe is gluten-free
- Produce
- Bay leaves, fresh or dried (4)
- Fingerling potatoes, large (1 1/2 lb.)
- Garlic (2 large cloves)
- Leeks, large (4)
- Parsley, fresh (2 Tbs.)
- Thyme, fresh (1 Tbs.)
- Meat
- 3-1/2- to 4-lb. whole chicken, whole (1)
- Bacon, thick-cut (3 strips)
- Canned Goods
- Lower-salt chicken broth (1 1/2 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 Tbs.)
- Dairy
- Butter, unsalted (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Published March 1, 2012 (11 months ago).
30 people saved this recipe.
