Slow-Roasted Chicken, Potatoes, Melted Leeks

Updated at: Wed, 16 Aug 2023 23:50:20 GMT

Step 1

Preheat the oven to 300. Pat chicken dry, inside and out. Sprinkle the paprika, ground fennel, and coriander on the chicken, inside and out. Season generously with salt and pepper, and let stand at room temp for 1 hour.

Step 2

Meanwhile, cut the potatoes into 3/4-1 inch thick rounds. In a bowl, combine the potatoes, 2 of the onion quarters, 1 thyme sprig, 1 rosemary sprig, and 2 tablespoons olive oil. Season with salt and pepper.

Step 3

Arrange in a single, even layer in a high-sided roasting pan. Then, stuff the garlic, lemon halves, and the remaining 2 onion quarters, 3 thyme sprigs, and rosemary sprig inside the chicken.

Step 4

Truss the chicken. Cut a 24 inch piece of butchers twine, and with the legs facing you, cross the legs and tie tightly with twine. Wrap the twine around the outside of the legs to the top of the chicken. Tie tightly in a knot at the top of the breast, and trim off the excess twine.

Step 5

Drizzle with 2 teaspoons olive oil, and season lightly with salt and pepper. Place the chicken in the roasting pan, on top of the vegetables.

Step 6

Roast for 1 hour, then rotate the pan and continue to roast for another 1 hour 45 minutes - 2 hours, removing the chicken from the oven every 30 minutes to drizzle with olive oil and rotate.

Step 7

The chicken is done which it is browned and the juices run clear when the skin is pierced between the thigh and leg. A thermometer in the thigh without touching the bone should read 170 degrees. Remove and rest for 45 minutes.

Step 8

Transfer the chicken to a cutting board and carve, by cutting along the thigh next to the breast to remove the legs. Then, carefully pull the leg away while using the tip of the knife to find the joint inside, and cut through to remove the leg. Cut through the joint connecting the drumstick to the thigh. Remove the breast by cutting along the breastbone and down along the ribs.

Step 9

Soak and thoroughly clean the leeks, and slice into 1/2 inch half-moons. Melt the butter in a large dutch oven/pan on medium low. Add leeks and 1 teaspoon salt, and increase heat to medium.

Step 10

Cook the leeks for 14-16 mins. Add thyme, 1/2 teaspoon salt, and cook 1-2 minutes. Add wine and bring to a simmer. Cover and cook 18-20 mins on medium low. Uncover and cook until liquid reduces to a glaze. Add lemon, salt, pepper, and serve.

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