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
- 1Preheat the oven to 375°F with a rack in the center position.
- 2In a small bowl, stir together the whole-grain mustard, 1 tablespoon of the olive oil, apple cider vinegar, brown sugar, and minced garlic. Sprinkle the chicken all over with the salt and pepper. Rub the chicken all over with the mustard mixture.
- 3Arrange the leeks and sliced garlic in the bottom of a large cast-iron skillet or braiser. Drizzle with 1 tablespoon of the olive oil, top with the lemon slices, and pour in the wine. Set the chicken, breast side up, on top of the bed of leeks and lemons. If desired, tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- 4In a large bowl, toss the potatoes with the remaining 1 tablespoon of olive oil and remaining 1 teaspoon of salt. Arrange the potatoes around the chicken.
- 5Roast the chicken for 15 minutes per pound. Begin checking for doneness when 20 minutes remain (see Note). Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
- 6Stir the tarragon and cold butter into the leeks and potatoes until the butter is melted. Serve the chicken drizzled with the pan sauce.
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
AI Swap Engine
Set up your profile to enable swaps →Common questions
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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
