Crisp, hot roast chicken with leeks from Something from Nothing (page 262) by Alison Roman

  • whole chicken
  • garlic
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute lemon juice or distilled vinegar for white wine vinegar and capers for anchovies.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herbed artichoke dip; Aioli for everything; Spiced, butter-roasted carrots with walnuts; Tiny white beans in green bagna cauda; Toasted rice pilaf with crushed walnuts & dates

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon juice or distilled vinegar for white wine vinegar and capers for anchovies.

  • kristin_r2njsu on June 02, 2026

    This was so simple and delicious. I had to cook my chicken for 2 hours because it was still a little frozen in the center when I started. The leeks reduced down to a mush, so I scooped them into the “salsa” mixture and it was incredible. Sooo tasty!

  • peacheater on April 07, 2026

    This was very good! Maybe not as good as her similar recipe with tomatoes, but still so good, and all the accompaniments made for a fun meal. I didn’t bother making aioli (just mixed garlic into mayo with a bit extra vinegar) but the salsa verde was really good! Also had blanched asparagus, the leeks (took them out a bit early), radishes and small romaine leaves. Yum!

  • amandabs on February 16, 2026

    The roasted leeks were soooooo good

  • Tinala523 on January 30, 2026

    Crispy and juicy, hubby loved it. The leeks caramelized beautifully. It really didn't need the salsa verde, although it was tasty.

  • lissabeebe on January 19, 2026

    Leek top pesto is easy amd totally worth 10 minutes of your time. It doesn’t taste of anchovies (but they give it some magic). It tastes really fresh. My teenager liked it! Loved the browned leeks. I would steal a technique from one of her other roast chicken recipes and first put some good sliced bread in the pan. Then the leeks (I used 3) and then the chicken. At the 35 min mark, I flipped my chicken so it browned all over. I cooked it in a cast iron skillet slightly larger than the bird. Super recipe!

  • sardinelover69 on January 08, 2026

    This recipe is bonkers delicious, especially the schmaltzy/crispy/caramelized leeks and in how simple it all is. We accompanied with the leek pesto, aioli and recommended sides and thought it all went together so well. Will definitely make this one again

  • Plumberful on January 01, 2026

    This is a delicious roast chicken and the leeks, cooked in all of that schmaltzy chicken fat are incredible—a combination of silky melt-in-your-mouth and crisp crunchy browned bits. I did not make the leek top pesto.

  • Eater1547 on December 31, 2025

    Incredibly delicious even without the leek top pesto. So easy. She’s right that caramelized leeks are unforgettable. Good enough for company and so easy. It’s going on regular rotation with the kimchi tomato soup.

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