Roasted Chicken with Potatoes and Leeks

This wonderful, soothing and delicious one pot meal is the perfect comfort food for a dreary rainy day. Golden brown, tender, and juicy with its sublime aroma that perfumes the kitchen, Roasted Chicken with Potatoes and Leeks engages all of the senses. Simplistically elegant and easy to make, this delectable comfort dish is one I will be making again soon.

                                              Roasted Chicken with Potatoes
                                                                and Leeks
                                                              adapted from
                                                           Happy Cooking
                                                       Giada De Laurentiis

Ingredients

1 pound small red potatoes, halved
3 leeks, white parts only, halved lengthwise,
   washed well, and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1/4 crushed red pepper flakes
1 teaspoon chopped fresh thyme leaves,
   plus 4 whole sprigs
1 teaspoon chopped fresh rosemary, plus
   2 whole sprigs
1 lemon, zested and halved
1 (4-pound) chicken, innards removed
   if included
1 whole head of garlic, cut in half through the
   equator
3/4 cup low-sodium chicken broth

Preheat oven to 450° F.

In a shallow braising pan or a large oven proof skillet, toss together the potatoes, leeks, 2 tablespoons of the olive oil, 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the red pepper flakes. Spread evenly over the bottom of the pan.

In a small bowl, mix together the chopped thyme, chopped rosemary, 1 teaspoon lemon zest, the remaining 2 tablespoons olive oil. Pat the chicken dry with a paper towel. Gently slide your fingers under the skin along the breast, being careful not to tear the skin, and rub the one-third of the seasoning mixture under the skin.

Rub the remaining seasoning all over the outside and inside of the bird. Stiff the cavity with the herb sprigs, lemon halves, and garlic. Tie the legs together, crossing the ankkes, using butcher's twine.

Place the dressed bird on top of the vegetables and place the pan in the oven. Roast for 55 to 60 minutes, adding the chicken broth to the bottom of the pan for the last 15 minutes of cooking. An instant read thermometer should read 155 degrees F in the thickest part of the thigh,  and the potaotes should be fork tender. Allow the chicken to rest before carving and serving with the vegetables and pan sauce.

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