Cast-Iron Roast Chicken with Caramelized Leeks

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This roast chicken with caramelised leeks is a masterclass in simple, high-protein cooking. By roasting the bird in a preheated cast-iron frying pan, the heat is distributed evenly, ensuring a crisp skin and succulent meat. The leeks, nestled around the chicken, soften in the cooking juices and oil until they become beautifully sweet and charred at the edges, providing a sophisticated alternative to standard roasted root vegetables.

Ideal for a nutritious Sunday lunch or a restorative midweek dinner, this dish relies on a simple overnight dry-brine to achieve the best possible flavour. This process seasons the bird deeply while drying out the skin for maximum crunch. Serve the carved chicken directly from the pan with the buttery leeks and a side of steamed seasonal greens for a wholesome, comforting meal.

Ingredients for Cast-Iron Roast Chicken with Caramelized Leeks

1 (3 1/2–4-pound) whole chicken
Sal kosher
3 leeks, white and pale green parts only, halved lengthwise
3 colheres de sopa de azeite, divididas
Pimenta preta moída na hora

How to make Cast-Iron Roast Chicken with Caramelized Leeks

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12” cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 218°C.

Meanwhile, toss leeks and 2 tablespoons oil in a medium bowl to coat; season with salt and pepper.

Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the centre of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 68°C, 50–60 minutes (temperature will climb to 74°C as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with leeks.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.