Roast Chicken with Leeks

Tuesday, October 24, 2017
This post is sponsored by on behalf of Alexia.

Simple juicy Roast Chicken with Leeks is one of my usual weekend go-to recipes. I almost always roast 2 chickens at once to use the leftovers for things like Chicken and Dumplings,  Chicken Noodle Casserole, or even Chopped Chicken with Gravy on a busy weeknight. 

Last weekend we had been busy trying to catch up on the never ending household stuff so I grabbed the 2 containers of Alexia premium side dishes I had in the freezer to go with dinner to save on time. I like keeping  a few packages in the freezer as a simple starch alternative. It's simple enough I can put one of the kids in charge of preparing it to help with dinner prep. 

I love that the Alexia complete side dishes don't require any additional prep, and comes ready to cook out of the bag. It's a creative way to cut back on starches, and incorporate more veggies into our meals, while cutting calories, yet still feeling satisfied. 

 The Cauliflower Risotto would be delicious served with leftover chicken as a meal in itself. The texture of the cauliflower was tender yet firm, and the flavors were on point.

The Mashed Butternut Squash was also delicious. It was my first time making it, and I failed to read the box. It had an option to bake it, or microwave it. I went with the latter, since the Roast Chicken was almost done. 
To make the Roast Chicken with Leeks I combine: 1/4 cup Softened Butter, 5 cloves Minced Garlic, 2 teaspoons Lemon Zest, 2 teaspoons Chopped Fresh Thyme, 2 teaspoons Chopped Fresh Rosemary, 1 teaspoon Fresh Sage, and 1 teaspoon Salt.
Stir together until well combined.
Rinse Chicken, and pat dry. Rub half the butter herb mixture under the chicken skin over the breast.
Place a quartered Lemon into the cavity. Rub remaining butter mixture over the chicken skin. Tie legs together with kitchen string. 

Cut the dark green tough part off of 4 leeks. Slice leeks in half and wash well. Toss leeks with 1 tablespoon Olive Oil, and 1/4 teaspoon of Salt and Pepper. Spread leeks in bottom of roasting pan. 

Roast Chicken in a 425 degree oven, basting every 20 minutes to promote even browning, until thickest part of thigh reads 170 degrees, about 1 hour 25 minutes.
When the Roast Chicken had 10 minutes left I made the Alexia premium vegetables.  The Cauliflower Risotto was as simple as adding it to a non stick pan, and the Butternut Squash was heated in the microwave.
Then add water, cover, and stir a few times, until done. So simple.
All the Alexia Premium Vegetable Side Dishes are Gluten-Free, and contain organic dairy ingredients making it perfect for a healthier side dish choice. They also combine super premium quality with simple ingredients, and are Non-GMO Project Verified.
Simple juicy Roast Chicken with Leeks, and Alexia Vegetable Side Dishes is a dinner time favorite in our house. The flavors are incredible, yet simple to make.

Look for Alexia Premium Vegetable Side Dishes at your local grocery store, and visit for more inspiration.

Yield: 4 Servings

Roast Chicken with Leeks

Simply juicy Roast Chicken with Leeks is a dinner time favorite from Serena Bakes Simply From Scratch.
prep time: 15 MINS
cook time: 1 hour and 25 MINStotal time: 1 hours and 40 mins


Herb Butter Mixture
  • 1/4 cup Butter, Softened
  • 5 cloves Garlic, Minced
  • 2 teaspoons Lemon Zest
  • 2 teaspoon Fresh Thyme, Stems Removed and Chopped
  • 2 teaspoons Fresh Rosemary, Stems Removed and Chopped
  • 1 teaspoon Fresh Sage, Stems Removed and Chopped
  • 1 teaspoon Salt
  • 4 whole Leeks
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
Juicy Roast Chicken
  • 6 pound Roasting Chicken
  • 1 whole Lemon, Quartered


Herb Butter Mixture
  1. Mix all ingredients together until well combined, and set aside.
  1. Slice dark green parts, and root off of leeks. Leaving only white, and light green parts. Slice leaks in half length wise and rinse well.
  2. Toss with olive oil, salt, and pepper. Place leeks in bottom of roasting pan.
Juicy Roast Chicken
  1. Preheat oven to 425 degrees.
  2. Rinse chicken, and pat dry.
  3. Rub half of the herb butter mixture under the skin over the top of breasts.
  4. Place lemon into chicken cavity. Rub chicken all over with remaining butter mixture. Tie legs together with kitchen string.
  5. Place chicken in pan over leeks.
  6. Baste chicken, and leeks every 20 minutes with pan juices, until thickest part of chicken thigh reaches 170 degrees, about 1 hour 25 minutes.
  7. Cover and rest 10 minutes before slicing.
Created using The Recipes Generator


  1. Hi
    You are only using 4 tablespoons of butter, with a teaspoon of salt would the butter mixture be too salty.

    1. Hi Jackie, Most the butter melts off as it bakes, so not all the butter or salt stays on the chicken. Also the butter helps to distribute the butter over the chicken. Think of it more like a teaspoon of salt to one chicken.

  2. I made this recipe yesterday. I used 2 large chicken breast instead of a whole chicken. Yum


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