Roasted Chicken With Potatoes And Leeks

• 1 roasting chicken large
• 2 russet potatoes large, peeled and sliced 1/8 inch thick
• 1 leek medium, white-light green part only, cleaned and sliced very thin
• 1 leek small, white part only, cleaned and bottom core removed, left whole
• 3 bacon sliced of thick
• 2 shallots small, cleaned and thinly sliced
• 2 tablespoons parsley minced
• fresh thyme chopped fine
• 2 garlic cloves shell and end core removed
• 2 tablespoons butter
• olive oil
• salt
• pepper
• 1 cup chicken stock

1. Preheat oven at 375 .
2. In a large, oven ready, 12" frying pan saute the leeks, 1 tablespoon parsley, bacon and shallots with 1 tablespoon butter and a small amount of olive oil. When the leeks are translucent, remove the pan from the heat and set the leek bacon mixture aside. Do not clean the frying pan.
3. Divide the sliced potatoes in 2 batches.
4. Arrange on the bottom of the frying pan one layer of the potatoes slices slightly overlapping them. Salt and pepper them. Spread evenly over the potatoes the leek-bacon mixture. Cover with the remaining potatoes.
5. Clean the chicken and salt, pepper the inside. In the chicken cavity place the garlic and the remaining leek, half of the remaining parsley and half of the thyme.
6. Truss the wings under the breast area, and tie the legs together.
7. Place the chicken on top of the potatoes layers. Spread the remaining butter over the breast skin and sprinkle the remaining parsley and thyme over it. Add the chicken stock over the potatoes.
8. Place the frying pan in the hot oven and cook for 1 to 1 hour and half. Turn and poke the breast, legs area a couple of times during the cooking to let all juices run out.
9. When done, remove from the oven and let stand for 5 minutes before carving.

chicken, potatoes, only, only, bacon, shallots, parsley, thyme, garlic, butter, olive oil, salt, pepper, chicken stock

Taken from www.yummly.com/recipe/Roasted-Chicken-with-Potatoes-and-Leeks-1671533 (may not work)