Pot-roast chicken with leeks and winter salsa verde

  • serves 4
  • A little effort

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.



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

winter salsa verde

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


  • 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.

Nutritional Information

  • Kcals 771
  • Fat 56.8g
  • Carbs 4.2g
  • Fibre 3g
  • Protein 52.1g
  • Salt 1.4g