Roasted Chicken with Apples and Leeks

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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 thoughts on “Roasted Chicken with Apples and Leeks”

  3. 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.

    • 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

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

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