One-Pan Roast Chicken with Leeks and Bread Panade

Ingredients

• 1 whole chicken
• Leeks, sliced
• Butter
• Salt
• Fresh thyme
• Fresh tarragon
• White wine
• Heavy cream
• Day-old bread, torn into pieces
• Fresh parsley, to finish

Directions

• Sweat the leeks in butter with salt, thyme, and tarragon (think of it as a roast-chicken version of cock-a-leekie), then add a splash of white wine.
• Season the chicken on both sides, set it over the leeks, and cover it with cream.
• Roast in a hot oven at about 400F for an hour and change, basting every 15 minutes.
• Remove the chicken to rest and cover loosely with foil; pull out the thyme sprigs.
• Tuck torn pieces of day-old bread into the pan juices so they soak everything up and turn into a panade — almost like a stuffing. Let it sit and rest about 5 minutes.
• Sprinkle with parsley, carve the chicken, and serve with the bread panade.

Method transcribed from the video (rough). From Corre Larkin on Instagram.