Olive Magazine

Pot-roast chicken with leeks and winter salsa verde

Published: March 25, 2015 at 3:05 pm
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Fuss-free way to cook a whole chicken, roasted in a pot, with leeks and stock makes a deliciously succulent dish. Serve it with a punchy herby salsa verde and all the usual roast dinner trimmings. This recipe uses a Label Anglais chicken, which is often slightly smaller than your usual bird.


Try this twist on a roast chicken, or make our classic roast chicken recipe here.


  • 2 tbsp olive oil
  • 100g smoked streaky bacon, chopped
  • 1 whole Label Anglais chicken, approx 1.6kg
  • 3 sprigs thyme
  • 2 large leeks, trimmed and very thickly sliced
  • 2 celery sticks, trimmed and very thickly sliced
  • 200ml white wine
  • 200ml chicken stock

winter salsa verde

  • 3 drained anchovy fillets in oil
  • 1 clove garlic, peeled and roughly chopped
  • a handful celery leaves
  • a large handful flat-leaf parsley, chopped
  • 2½ tbsp red wine vinegar
  • 2 tsp of finely chopped rosemary
  • 2 tsp of finely chopped sage
  • 120ml extra-virgin olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp oil in a lidded casserole large enough to hold the chicken. Add the bacon and cook, stirring, until it begins to brown. Push the bacon to the edges of the pan and add the chicken, breast- side down. Cook for about 3 minutes on each side, until golden-brown all over. Turn it breast-side up to finish.

  • STEP 2

    Add the thyme sprigs, leeks and celery to the pan with the wine and chicken stock. Put the lid on and roast in the oven for 1½ hours.

  • STEP 3

    Meanwhile, make the salsa verde by blitzing all the ingredients together in a small food processor to make a textured sauce. Taste and add a litle more red wine vinegar or oil if needed. Serve the chicken, vegetables and pan juices with spoonfuls of salsa verde.


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