Roasted Chicken with Apples and Leeks

Roasted Chicken with Apples and Leeks

I’ve seen variations on this recipe around for some time, but have never tried it until today. Roasting the chicken with the fruit gives it a delicious sweetness, and a very different flavor from my usual rosemary and garlic combo. I’m glad I tried it, and you will be too if you’re so inclined. It was really good. It has a subtle sweetness from the apples, and a light onion scent from the leeks. Everything worked together beautifully. It’s also a one pot recipe, which wins major points in my book.

If you end up with some leftovers, roasted chicken is a great thing to have on hand for quick meals. You’re 30 seconds from a roasted chicken salad. Toss it in with some veggies and pasta for a 10 minute dinner. The possibilities are vast.

Pre-cut chicken parts are super convenient, but if you’re willing to cut it yourself – you’ll save about 50%. Youtube taught me how to butcher a chicken in 2 minutes. You can do it too, promise! All you need is a sharp knife and some gusto. Chickens are so, so inexpensive when you buy them whole. It goes on sale almost bi-weekly at my local market for less than 75 cents per pound. I’ll buy 2 or 3 and stash them in the freezer for the right moment.

Ingredients:

  • 1 whole chicken 3-4 pounds (quartered or separated)
  • 3 leeks (washed, trimmed and halved vertically and horizontally)
  • 4 firm apples (cored and quartered)
  • 1 cup chicken stock
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon Kosher salt
  • Fresh cracked pepper
  • 1 cinnamon stick

Directions:

  • Heat a large dutch to medium heat on your stovetop
  • Drizzle the chicken parts with a bit of the oil and rub down with the seasoning mix
  • Place skin side down in the pan with remaining oil and allow to brown for about 2 minutes
  • Turn chicken and brown other side for an additional 2 minutes
  • Remove chicken from pot
  • Deglaze pan with chicken stock and add cinnamon stick
  • Add leeks and apples to the pot and toss to coat with broth
  • Add chicken back in nestling between apple pieces
  • Cover pot and bake at 375 degrees for about 45 minutes or until chicken is cooked through and apples are tender
  • Remove cover for last 10 minutes to brown
Alternatively, brown chicken on the stove top, and layer in a baking dish with leeks and apples. Deglaze the browning pan with the stock and cinnamon stick and pour liquid over layered chicken and veggies. Cover tightly with foil and bake.
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6 comments

  1. Amber Wildfire

    I made this tonight and it was so delicious! Next time I’ll use a smaller chicken though (mine was 7lbs) as I had to brown the chicken in batches, and I think it would have absorbed the flavors a bit better.

    1. happygoodtime

      I’m so glad it worked out for you! Thanks for the feedback on the chicken size. I’m always buying 3-4 pounders, and hadn’t thought to specify. I’ll update with the revised info.

      - Julie

  2. Pingback: Fatty Fast Food Rant + Makeover – Chicken Salad Sandwich | Happygoodtime

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