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Roast chicken with caramelised leeks & goat's cheese recipe

Roast chicken with caramelised leeks & goat's cheese recipe

2 ratings

Looking for a way to cook your leeks? Look no further than this delicious, seasonal chicken dinner recipe. Caramelise your leeks to make them sweet and delicious, then serve with roasted chicken, crumbled feta and crunchy hazelnuts See method

  • Serves 4
  • 10 mins to prepare and 1 hr 30 mins to cook
  • 719 calories / serving

Ingredients

  • 1.5kg whole chicken, removed from the fridge 30 mins before cooking
  • 30g butter, softened
  • 1 lemon, halved
  • 3 rosemary sprigs
  • 750g leeks, trimmed and sliced in half lengthways
  • 50g hazelnuts, roughly chopped
  • 1 tbsp plain flour
  • 1 reduced-salt chicken stock cube, made up to 200ml
  • 60g soft goat’s cheese, crumbled
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2990kj
    719kcal     36%

  • Fat

    50g 72%

  • Saturates

    16g 78%

  • Sugars

    5g 6%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 10.3g Protein 56.3g Fibre 1.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a large, shallow roasting tin and rub 20g butter all over the skin. Put the lemon halves and the rosemary in the cavity and season the chicken all over. Roast for 30 mins.
  2. Baste the chicken and add the leeks, cut-side down, to the tin, basting in the juices. Season. Roast for 50-55 mins until the chicken is cooked through and the juices run clear when you pierce the thickest part of the meat with a skewer.
  3. Transfer the chicken to a serving platter to rest. Carefully pour all the liquid from the tin into a heatproof jug. Turn the leeks over, then scatter over the hazelnuts and return to the oven for 7 mins or until the leeks are caramelised and the hazelnuts are toasted.
  4. Meanwhile, make the gravy. Melt 10g butter in a saucepan. Whisk in the flour and cook for 1 min, then gradually add the cooking liquid from the jug and the chicken stock. Bring to the boil, then simmer for 2-3 mins until thickened. Strain through a sieve into a serving jug.
  5. Transfer the leeks and hazelnuts to a serving platter and scatter over the crumbled goat’s cheese. Serve with the chicken and gravy.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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