Traditional recipes

Cast-Iron Roast Chicken with Caramelized Leeks

Cast-Iron Roast Chicken with Caramelized Leeks

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels. Heating the pan first for a whole chicken also means no flipping required and no unappealingly pale, flabby underside.

Ingredients

  • 1 3½–4-pound whole chicken
  • 3 leeks, white and pale green parts only, halved lengthwise
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper

Recipe Preparation

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

  • Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.

  • Meanwhile, toss leeks and 2 Tbsp. oil in a medium bowl to coat; season with salt and pepper.

  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

  • Transfer chicken to a cutting board and carve. Serve with leeks.

Reviews SectionThis was the easiest chicken I've ever made! I used a 5.5lb bird and rubbed it down with about a tablespoon of herbs de provence before sticking it in the oven for 60 minutes. At the one hour mark I followed the advice of the other reviewers and left it in the turned off oven for another 30 minutes but with the door slightly open. I probably should have let it rest another 5-10 minutes once I took it out of the cooled oven, however, but it was all perfect! The skin was amazingly crispy, which usually takes rubbing it down with butter. Couple this with the fact that the hands on time was less than 10 minutes, this was a great meal!oh my goodness What an easy and delicious recipe! I took the other users' advice and turned off the oven after 60 minutes and let it roast in the cooling oven for 45. Wow! Fall off the bone super easy to break down and delectable leeks to boot!ElkrusePortland, or05/22/20Delicious chicken - moist with crunchy skin! The leeks were a perfect built in side dish. Will make again.This is a great recipe! Followed it as closely as possible and we were blown away by how good the chicken was: juicy and flavorful. Will definitely make it again. Heating the pan, salting the chicken and letting it dry out. Lightly oiling it before baking. All outstanding techniques to make it a great way to roast a chicken!AnonymousSacramento, CA05/08/20I just made this - the leeks are truly to die for and the chicken just fell off the bone. So easy too- would definitely make again!Victoria MillerWashington, DC04/17/20when it says to let it rest in the skillet, does that mean take the skillet out of the oven and just leave it on a counter or open the oven and turn it off and just let it rest in there?Made this roast for Thanksgiving 2019. Roasted in cast iron skillet for an hour and just like the other reviewer, exactly at an hour I turned off the oven and left it in cast iron for another 45 minutes. It turned out so tender and juicy, fall off the bone good. I did put a chicken rub on it around 11am and roasted the chicken at 4pm. Highly recommend this recipe. So easy and so delicious. Will be cooking this again.AnonymousGeorgia 11/29/19The caramelized leeks are *amazing* here. And the chicken came out perfectly at the 60-minute mark. I'm a believer.careypolisBrooklyn10/31/17

Watch the video: How to Cook Leeks French Style 2 ways. French Bistro Recipes (October 2020).