Roast Chicken with Fingerling Potatoes, Leeds, and Bacon Recipe

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Roast Chicken with Fingerling Potatoes, Leeds, and Bacon
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Ingredients
12
Count
Nutrition
1339
Calories
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Ingredients:

Directions:

  1. 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 sprigs of thyme, and the dark leek greens. Tuck the wings behind the neck of the chicken, using the wing tips to secure any loose neck skin, if necessary. Tie the legs together with string. Let rest at room temperature for 20 to 30 minutes.
  2. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.
  3. In a 12-inch ovenproof skillet, cook the bacon in the oil over medium-high heat, stirring occasionally, until it begins to brown, about 7 minutes. Leaving the bacon in the pan, spoon out and reserve all but 1 Tbs. fat.
  4. Reduce the heat to medium and add the leeks, garlic, and the remaining bay leaf and thyme sprigs, and season lightly with salt and pepper. Cook, stirring occasionally, until the leeks are soft and translucent, 5 to 7 minutes. Transfer to a plate.
  5. In the same pan, arrange half of the potatoes in an even layer, season very lightly with salt and pepper, then scatter the leek mixture over top. Layer the remaining potatoes over the leeks, and season very lightly with salt and pepper. Pour the broth over the vegetables.
  6. Pour 1 Tbs. of the reserved bacon fat into the cavity of the chicken. Rub the softened butter over the bird’s skin, and sprinkle with the chopped thyme. Set the chicken, breast side up, on the vegetables.
  7. Roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 1 hour.
  8. Transfer the chicken to a platter, remove the string, cover loosely with foil, and let rest for about 15 minutes. Meanwhile, discard the thyme sprigs and bay leaf and keep the vegetables warm in the turned-off oven.
  9. Sprinkle the potatoes with the chopped parsley, arrange them around the chicken, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1339.1 Kcal (5607 kJ)
Calories from fat 771.61 Kcal
% Daily Value*
Total Fat 85.73g 132%
Cholesterol 437.28mg 146%
Sodium 692.09mg 29%
Potassium 1158.09mg 25%
Total Carbs 42.91g 14%
Sugars 3.59g 14%
Dietary Fiber 3.54g 14%
Protein 91.94g 184%
Vitamin C 65.4mg 109%
Vitamin A 0.1mg 2%
Iron 8.2mg 45%
Calcium 121.4mg 12%
Amount Per 100 g
Calories 159.74 Kcal (669 kJ)
Calories from fat 92.04 Kcal
% Daily Value*
Total Fat 10.23g 132%
Cholesterol 52.16mg 146%
Sodium 82.56mg 29%
Potassium 138.15mg 25%
Total Carbs 5.12g 14%
Sugars 0.43g 14%
Dietary Fiber 0.42g 14%
Protein 10.97g 184%
Vitamin C 7.8mg 109%
Iron 1mg 45%
Calcium 14.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.2
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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