Yield
6 servings.

How to Make It

Step 1

Trim fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water; pat dry. Brush chicken with olive oil. Place chicken, breast side up, on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer in meaty part of thigh, making sure it does not touch the bone.

Step 2

Add potatoes to roasting pan. Bake, uncovered, at 350° for 1 hour. Add leeks and next 4 ingredients to roasting pan. Combine broth and next 4 ingredients; pour over chicken and vegetables. Bake 45 additional minutes or until meat thermometer registers 185°, basting occasionally with pan juices.

Step 3

Transfer chicken and vegetables to a serving platter; keep warm. Pour pan juices through a wire-mesh strainer into a small saucepan, discarding solids. Combine flour and water, stirring until smooth; stir into pan juices. Cook over medium-high heat, stirring constantly, until thickened. Serve sauce with chicken and vegetables. Garnish with fresh thyme, if desired.

Oxmoor House Cooking Light Collection

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