Whole Roast Chicken With Potatoes and Leeks
This Whole Roast Chicken With Potatoes and Leeks provides 8g protein and 408 calories per serving — intended as a side or light meal component rather than a standalone protein source. Cooks 6 servings in quick time on the stovetop, adding carbs and vegetables to complement your primary protein dishes.
Ingredients
- •Mustard, Dijon(45g)
- •Olive oil(45g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Apple Cider(15g)
- •Brown sugar(10g)
- •Garlic(360g)
- •Chicken Breast, Boneless Skinless
- •1 tablespoon plus 1 teaspoon kosher salt
- •¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
- •Leek(720g)
- •Lemon
- •Wine, White, Dry(240g)
- •Potato, White, Boiled, No Skin(454g)
- •Tarragon, Fresh(15g)
- •Butter(60g)
Instructions
- 1Mince the garlic and whisk together the Dijon mustard, olive oil, apple cider vinegar, brown sugar, and minced garlic in a small bowl until combined. Pat the chicken breasts dry, season all over with salt and pepper, then rub evenly with the mustard mixture.
- 2Slice the leeks into 1-inch rounds and arrange them in a large cast-iron skillet or braiser. Drizzle with olive oil, scatter lemon slices and minced garlic over the leeks, and pour in the white wine.
- 3Place the mustard-coated chicken breasts skin side up directly on the bed of leeks and lemon. Cube the potatoes into roughly 1-inch pieces, toss with the remaining olive oil and salt in a bowl, then scatter around the chicken in the skillet.
- 4Cover the skillet with a lid or foil and roast at 375°F for 25–30 minutes, until the chicken reaches an internal temperature of 165°F when a thermometer is inserted into the thickest part without touching bone.
- 5Transfer the chicken breasts to a cutting board and let rest for 5 minutes while you finish the pan.
- 6Place the skillet with the leeks and potatoes over medium heat on the stovetop. Stir in the fresh tarragon and cold butter, cooking for 1–2 minutes while stirring gently until the butter melts and coats the vegetables.
- 7Divide the chicken, leeks, potatoes, and pan sauce evenly into 6 airtight containers while hot, ensuring each portion receives an equal amount of vegetables and sauce. Cool to room temperature before sealing and refrigerating.
Nutrition — Per Serving
408
calories
8g
protein
17g
fat
- Carbohydrates
- 54g
- Saturated fat
- 6.4g
- Sodium
- 196 mg
- Dietary fiber
- 4.8g
6 servings per batch · ~327g each
Macro data sourced from USDA FoodData Central
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How much protein does Whole Roast Chicken With Potatoes and Leeks have per serving?
Each serving provides only 8g of protein with 408 calories, making this primarily a carbohydrate and fat-based side dish rather than a protein-focused meal. The 54g carbs and 17g fat per serving indicate this is designed as a supporting component to higher-protein mains.
How long does Whole Roast Chicken With Potatoes and Leeks take to prep?
This quick-prep recipe produces 6 servings in a single stovetop batch, making it practical for adding roasted vegetables and carbs to meal-prep containers throughout the week. One batch provides multiple side portions without extended active cooking.
Is Whole Roast Chicken With Potatoes and Leeks good for fat loss?
At 408 calories with only 8g protein per serving, this dish is too calorie-dense and protein-light to support fat-loss meal prep on its own. Pair it with lean protein sources like chicken breast or white fish to create a complete fat-loss meal.
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