Chicken roasted with leeks, potatoes and bacon

Serves 4

  1. 3oz bacon
  2. 4 leeks, sliced 1/2in thick
  3. 2 cloves garlic
  4. 1-1/2lb fingerling potatoes, thinly sliced
  5. 1-1/2 cup broth
  6. 2 sprigs thyme, rosemary or tarragon
  7. 1 bay leaf
  8. A few strips of lemon zest
  9. 4lb chicken, spatchcocked
  • Render and crisp bacon in a 12in skillet and set aside. Set aside all but 1tb bacon fat.
  • Cook leeks for 5 minutes. Add garlic for 1 minute. Set aside with bacon.
  • Layer half of potato slices in pan, add bacon/leek mixture and top with remaining potatoes. Add 5-8. Rub skin of chicken with remaining bacon fat and place in skillet. Roast at 450 degrees for 45-50 minutes.

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