I love this recipe! Another winner from the recently discovered blog and IG site, Cocolarkincooks.com. Her recipes and her style exude casual comfort but upscale taste; her food is delicious. She has a cookbook out now, Season to Taste, which is on my Christmas wish list, hint, hint. The first recipe I tried of hers is Four Tomato Pasta, which is now in our regular rotation. It’s easy, delicious, and freezable—nothing like the taste of summer in the dead of winter.
Confession Time Again
I don’t have her cookbook…yet, and I haven’t subscribed to her Substack, so I improvise. I watch her reels, umpteenth times for ingredients & process; I do a little googling to find similar recipes for ballpark measurements. Then, I try the recipe I like the best and tweak it along the way. This one turned out delish. Perfect for the impending chilly weather.
The Dish
The baking dish size is important. Use a deep rectangular or oval dish that comfortably holds the chicken and leeks. It can’t be too big, since a thin layer of liquid would evaporate. I started with a saute pan but switched to a deeper oval casserole for this very reason.
Wash leeks and cut into 1-inch rounds. Place the leeks in a tight, single layer in the dish. Top with herbs and butter. Then pour enough of the chicken stock-white wine to barely cover the leeks.
Season and truss the chicken loosely and place on top of the leeks. Carefully pour 1/3-/2 cup cream over the chicken, trying not to wash off the seasoning.
As the chicken cooks, it will release its juices, so make sure the dish is deep enough. Marinade with sauce in the pan every 15 minutes. The liquid keeps the chicken really moist and tender. Remove the chicken, set it aside, loosely tented, and add the torn bread to the remaining leek mixture. There should be enough liquid to submerge the bread. Return to oven and bake until golden brown.
Carve the chicken after you remove the panade from the oven. Serve the roasted-to-perfection, moist, chicken on top of the crisp-edged, melt-in-your-mouth leek panade…It’s delicious. 
This was the perfect dish to have after 3 weeks in China. The weather has turned a bit chilly (even in California), and this rustic, homey roast chicken and leeks hit the spot.
Roast Chicken Over Leeks
Ingredients
Protein:
- 1 whole chicken approx. 5 lbs, patted dry and trussed
Base:
- 3–4 large leeks white and light green parts only, cleaned and cut into 1-1/4 inch coins
- 4-5 cloves garlic smashed
- 6–7 tbsp of butter cut into pats
- Homemade chicken bone broth/white wine 1:1 enough to shallow-braise the leeks
- ~1/3-1/2 cup Heavy cream for drizzling
- Fresh herbs: 8 thyme stems and a handful of fresh tarragon leaves do not skip
- 1 loaf day-old sourdough bread or Italian bread torn into bite-sized pieces [1, 2, 3]
House Seasoning: A blend of kosher salt, pepper, and garlic powder (See instructions)
Instructions
Build the Leek Base
- Arrange the sliced leek coins and smashed garlic in an even layer at the bottom of a large braiser or deep oval roasting dish.
- Pour in a generous splash of chicken bone broth or combination of chicken broth and white wine. Enough to barely cover the leeks.
- Scatter the butter pats evenly over the leeks, then top with the whole thyme stems and fresh tarragon.[1]
Season and Roast the Chicken
- Season the chicken generously all over with your house seasoning.
- Place the trussed chicken directly on top of the bed of leeks and herbs.
- Gently drizzle heavy cream all over the top of the chicken, taking care not to wash the seasoning off.
- Roast in a 400°F (200°C) oven for about 1.5 hours, or until the chicken's internal temperature reaches 165°F and the skin is deeply golden brown. [1, 2]
Make the Panade Stuffing
- Remove the chicken from the pan and transfer it to a cutting board. Let it rest for 15 minutes.
- While the chicken rests, pluck out and discard the thyme and tarragon stems from the pan.
- Add the torn bread pieces directly into the braiser with the melted leeks and rich chicken juices. Press the bread down firmly so it thoroughly soaks up all the liquid.
- Return the pan of bread and leeks back to the 400°F oven for 15 minutes until the top of the stuffing turns beautifully crisp and golden.
- Serve
Seasoning base:
- 4 tbsp kosher salt
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp freshly cracked black pepper
- 1 tsp paprika (for a hint of color and warmth)
Directions:
- Mix: Combine all ingredients in a small bowl.
- Store: Transfer to an airtight spice jar. Store in a cool, dark place for up to 6 months.