Best 5 Cast Iron Roast Chicken With Caramelized Leeks Recipes

Indulge in a culinary journey with our Cast Iron Roast Chicken with Caramelized Leeks recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. The succulent chicken, roasted to perfection in a cast iron skillet, pairs exquisitely with the caramelized leeks, their natural sweetness adding a delightful contrast to the savory chicken. This dish is not only visually appealing but also packed with nutrients, making it a wholesome meal for any occasion.

Accompanying this main course is a collection of equally delectable recipes. For a refreshing side dish, try the Lemony Kale Salad, where the tangy lemon dressing enhances the vibrant flavors of the kale. If you're craving something warm and comforting, the Creamy Polenta with Roasted Mushrooms is a must-try, its creamy texture and earthy flavors complementing the chicken and leeks perfectly. And to satisfy your sweet tooth, the Honey-Roasted Sweet Potatoes offer a delectable balance of sweetness and smokiness, making them an ideal dessert or snack. With this comprehensive guide, you'll have everything you need to create a memorable dining experience that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CHICKEN WITH LEEKS

Pan-Roasted Chicken With Leeks image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 slices bacon, cut into 1/2-inch pieces
8 chicken drumsticks (about 2 pounds)
Kosher salt and freshly ground pepper
3 cloves garlic, smashed
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1/2 cup half-and-half
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g

CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS

Cast-Iron Roast Chicken with Caramelized Leeks image

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

Provided by Chris Morocco

Categories Bon Appétit Chicken Leek Roast Fall Pepper Dinner

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (3 1/2-4-pound) whole chicken
Kosher salt
3 leeks, white and pale green parts only, halved lengthwise
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. 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 425°F.
Meanwhile, toss leeks and 2 Tbsp. 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 center 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 155°F, 50-60 minutes (temperature will climb to 165°F 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.

SKILLET CHICKEN WITH LEEKS AND CARROTS

Skillet Chicken with Leeks and Carrots image

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

SPLAYED ROAST CHICKEN WITH CARAMELIZED RAMPS

Splayed Roast Chicken With Caramelized Ramps image

It may not seem possible to improve on roast chicken cooked in a very hot cast-iron skillet, an easy method that yields a moist, evenly cooked bird. (The thighs, which needs more cooking time, are pressed against the pan, which allows them to cook as quickly as the breast meat.) But here's a recipe with a clever tweak on that method, one that's easier than spatchcocking (or butterflying) the chicken, and that makes for a even faster-cooked, juicier bird. Preheat the skillet in a 500-degree oven for about 45 minutes, letting it get blisteringly hot. Meanwhile, take the chicken and snip the skin that connects the legs to the body, splaying the legs open until you feel the joints pop on both sides. Very carefully transfer the chicken to the pan, pressing the legs down into the surface. Ramps, garlic and capers tossed into the pan juices toward the end of the roasting time make for a bright, sweet and salty sauce. A cast-iron skillet is a must here, and if you don't have one, it's a worthwhile, and inexpensive, investment.

Provided by Melissa Clark

Categories dinner, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 4 1/2-pound whole chicken, patted dry
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh ramps (6 ounces)
1 lemon, quartered
1 tablespoon extra virgin olive oil
5 garlic cloves, smashed and peeled
1 tablespoon capers

Steps:

Rub the chicken inside and out with salt and pepper. If you have time, do this 2 to 3 hours ahead and refrigerate the bird uncovered. Otherwise, let it rest uncovered at room temperature while oven heats.
Place a large cast-iron or other heavy skillet in the oven and heat to 500 degrees for 45 minutes. If you salted the chicken in advance, take it out of the fridge so it can warm to room temperature.
Meanwhile, prep the ramps: trim the hairy bottoms and remove the outer layer of skin. Separate the leaves from the bulbs, rinse both gently, and pat dry. Cut any fat bulbs (wider than a pencil) in half lengthwise. Tear the leaves into large pieces.
Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Place 2 lemon wedges inside the chicken.
Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for 30 minutes. Toss ramp bulbs (not leaves), garlic and capers into the skillet. Stir to coat them with pan juices. Roast for 5 minutes more, then stir again. Continue cooking until ramps are tender and chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 40 to 50 minutes).
Remove chicken from oven and stir ramp leaves into the pan until just wilted. Let chicken rest for 5 minutes, then serve with the pan juices and ramps, garlic and capers, seasoning everything with juice from the remaining lemon wedges, if desired.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 36 grams, Carbohydrate 6 grams, Fat 56 grams, Fiber 2 grams, Protein 66 grams, SaturatedFat 15 grams, Sodium 1242 milligrams, Sugar 1 gram, TransFat 0 grams

SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS

Skillet Chicken and Farro With Caramelized Leeks image

This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.

Provided by Melissa Clark

Categories weekday, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, or use whole legs
Salt and freshly ground black pepper
2 large or 3 medium leeks
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef's knife
1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef's knife
4 thyme sprigs
1 tablespoon tomato paste
3 cups chicken or vegetable stock
1 1/2 cups pearled or semi-pearled farro
3/4 cup quartered or halved cherry tomatoes or diced tomato
1/2 cup fresh parsley leaves and tender stems, roughly chopped
Fresh lime or lemon juice, or cider vinegar, to taste

Steps:

Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.

Tips:

Choose the right chicken: For the best flavor, use a whole chicken that is at least 3 pounds. A larger chicken will take longer to cook, but it will be more moist and flavorful.
Season the chicken generously: Before roasting, be sure to season the chicken inside and out with salt, pepper, and your favorite herbs and spices. This will help to create a flavorful crust.
Use a hot oven: Roasting the chicken at a high temperature will help to create a crispy skin and tender meat. Aim for an oven temperature of 425°F (220°C).
Roast the chicken until it is cooked through: The best way to check if the chicken is cooked through is to insert a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165°F (74°C).
Let the chicken rest before carving: After roasting, let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Roast chicken with caramelized leeks is a classic dish that is perfect for any occasion. It is easy to make, and it is always a hit with family and friends. By following the tips above, you can make sure that your roast chicken is cooked to perfection and full of flavor. So next time you are looking for a delicious and easy meal, give this recipe a try. You won't be disappointed!