Cast-Iron Roast Chicken with Caramelized Leeks

Ingredients for Cast-Iron Roast Chicken with Caramelized Leeks

• 1 (3 1/2–4-pound) whole chicken

• Kosher salt

• 3 leeks, white and pale green parts only, halved lengthwise

• 3 tablespoons olive oil, divided

• Freshly ground black pepper

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 218°C.

Meanwhile, toss leeks and 2 tablespoons oil in a medium bowl to coat; season with salt and pepper.

Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the centre of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 68°C, 50–60 minutes (temperature will climb to 74°C as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with leeks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.