You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.

  • In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.

  • Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

Reviews (3)

71 Ratings
  • 5 star values: 24
  • 4 star values: 18
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
I have been making this recipe for almost two years now, my family isn't really a fan of leeks so I use mushrooms instead. Every time I have people over I make this and it is really a crowed pleaser, I have also taught at least two people how to make it and they have added it to their own monthly menu. Absolutely love it!
Rating: 5 stars
This has been my boyfriends favorite for a few years now. Excellent ,easy company dish as well. I add a little celery because we like it, otherwise follow the directions. We also like a dish of the "juices" by our plates to dip crusty bread into while we eat.
Rating: Unrated
I am a very big fan of chicken dishes. But I don't know how to cook so I took the recipe to my friend who can really cook. And she made me this wonderful dish for me. I think little more spicy masala can make this dish more hotter. plus size bikini