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Whole Roast Chicken With Potatoes and Leeks

A whole roast chicken paired with crispy potatoes and tender leeks, golden and perfectly roasted for a comforting meal.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr 30 min

Ingredients

  • 3 tablespoons whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons brown sugar
  • 6 cloves garlic, 2 cloves minced and 4 cloves thinly sliced
  • 1 (4-to 5-pound) whole chicken
  • 1 tablespoon plus 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 3 large leeks, trimmed and thinly sliced (about 3 cups)
  • 2 lemons, thinly sliced
  • 1 cup white wine
  • 1 pound smallish new potatoes or petite gold
  • 1 tablespoon chopped fresh tarragon, plus more for serving
  • 4 tablespoons salted butter, cold

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a small bowl, stir together the whole-grain mustard, 1 tablespoon of the olive oil, apple cider vinegar, brown sugar, and minced garlic. Sprinkle the chicken all over with the salt and pepper. Rub the chicken all over with the mustard mixture.
  3. Arrange the leeks and sliced garlic in the bottom of a large cast-iron skillet or braiser. Drizzle with 1 tablespoon of the olive oil, top with the lemon slices, and pour in the wine. Set the chicken, breast side up, on top of the bed of leeks and lemons. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
  4. In a large bowl, toss the potatoes with the remaining 1 tablespoon of olive oil and remaining 1 teaspoon of salt. Arrange the potatoes around the chicken. 
  5. Roast the chicken for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note). Transfer the chicken to a cutting board and let rest for 10 minutes before carving. 
  6. Stir the tarragon and cold butter into the leeks and potatoes until the butter is melted. Serve the chicken drizzled with the pan sauce.

Notes

As a good rule of thumb, chickens roast at 375°F for 15 minutes per pound. If your bird is bigger or smaller than what a recipe calls for, you can just do the math! A chicken is always done cooking when the internal temperature taken at the thickest part of the thigh and breast reaches 165°F on an instant-read thermometer, and the juices run clear.