Roast Chicken with Creamy Leek and Bacon Sauce
This roast chicken features a whole bird cooked in a single oven-safe pan with a silky creamy leek and bacon sauce that doubles as both cooking medium and elegant topping.
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This roast chicken features a whole bird cooked in a single oven-safe pan with a silky creamy leek and bacon sauce that doubles as both cooking medium and elegant topping.
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In a large, oven-safe pan over medium heat, sauté the chopped leeks with butter and a pinch of salt until softened.
Pour in the white wine to deglaze the pan, scraping up any browned bits.
Stir in the flour, followed by the crumbled chicken stock cube and garlic powder.
Gradually pour in the water, stirring constantly to create a smooth sauce base.
Carefully place the whole chicken into the pan, breast-side up.
Drape the smoked bacon rashers over the chicken breast.
Place the pan in a preheated oven to roast. (Note: Temp/time not specified, suggest 375°F/190°C for ~75-90 mins).
Halfway through cooking, remove the pan from the oven. Take the partially cooked bacon off the chicken.
Chop the bacon and add it back into the sauce around the chicken, stirring it in.
Pour in about half of the double cream and stir it into the sauce.
Season the chicken with black pepper and return the pan to the oven to finish roasting until the chicken is golden brown and cooked through.
Once cooked, remove the chicken from the pan and set it aside to rest.
Drain any resting juices from the chicken back into the sauce in the pan.
Stir the remaining double cream into the sauce to finish it.
Carve the chicken and serve over a bed of mashed potatoes, generously spooning the creamy leek and bacon sauce over the top. Garnish with fresh chives if desired.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to restore sauce consistency.
oven-safe skillet or Dutch oven (large enough to hold a 3–4 lb chicken)
Pierce the thickest part of the thigh with a knife or meat thermometer — juices should run clear and the internal temperature should reach 165°F (74°C).
Yes. Cook and cool the sauce completely, then refrigerate up to 2 days. Reheat gently on the stovetop over medium-low heat, stirring in a splash of water or stock if it thickens too much.
Egg noodles, buttered rice, roasted root vegetables, or creamed spinach all pair well with the creamy sauce.
Yes. Lardons will cook faster and integrate more evenly into the sauce; reduce cooking time by 2–3 minutes and chop or leave whole as preferred.
Chop the leeks, then soak and wash them thoroughly under running water, separating the layers to remove any trapped soil before adding to the pan.
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