Roast Chicken with Creamy Leek Pan Sauce – 80-Minute Recipe
A comforting roast chicken finished with a silky, fragrant leek pan sauce that balances creamy richness with bright citrus notes. The sauce deepens flavor with orange peel and thyme, while the chicken stays juicy with a crisp golden skin.
Recipe by Cosford Kitchen· Structured by ReelsMeals
From: Facebook(view original)
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About this saved recipe
Ingredients
- whole chicken
- to taste salt
Leek Pan Sauce
- leek
- 1 orange peel
- flour
- heavy cream
- chicken stock
- thyme
- 1 lemon
Instructions
- 1Season the whole chicken with salt.
- 2Heat a skillet over high heat and place the chicken skin‑side down, pressing it with a weight if available to ensure even contact.
- 3Brown the chicken until golden on all sides, then transfer to a preheated 374°F (375°F) oven and roast until the internal temperature reaches 167°F (165°F), about 45‑50 minutes.
- 4While the chicken roasts, return the skillet to medium heat, add the sliced leeks and stir, scraping up all browned bits from the pan.
- 5Sprinkle the flour over the leeks and cook for 1‑2 minutes to form a roux.
- 6Gradually whisk in the heavy cream and chicken stock, stirring constantly until the mixture thickens, about 3‑4 minutes.
- 7Add a small bouquet of thyme sprigs and let the sauce simmer gently for 5 minutes, then remove the thyme.
- 8Stir in the freshly squeezed lemon juice and the peeled orange peel, adjusting seasoning with salt if needed.
- 9Carve the roasted chicken, plate, and spoon the creamy leek pan sauce over each serving, preserving the crispy skin.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Press the chicken for even browning
Place a weight on the chicken skin‑side down while it browns.
Use the same skillet for sauce
After browning, return the skillet to the stove to build the sauce, preserving browned bits.
Cook the roux briefly
Sprinkle flour over the leeks and cook 1‑2 minutes before adding liquids.
Add citrus at the end
Stir in lemon juice and orange peel after the sauce thickens.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Roast Chicken with Creamy Leek Pan Sauce?
- About 1 hour 20 minutes in total: 20 minutes of prep and 1 hour of cooking.
- How many servings does this Roast Chicken with Creamy Leek Pan Sauce recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Roast Chicken with Creamy Leek Pan Sauce recipe come from?
- It was shared by Cosford Kitchen on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.