Skillet Roasted Chicken with Caramelized Leeks and Blue Cheese

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• 3 1/2 lb. whole chicken
• 3 leeks, white and pale green parts only, halved lengthwise
• 3 tbsp. olive oil, divided
• Salt and pepper, to taste
• Toby’s Blue Cheese Dressing & Dip

This is the perfect roast for a special occasion with family and friends. To begin preparing your Skillet Roasted Chicken with Caramelized Leeks, gather all of the ingredients. Using dry paper towels, pat the chicken dry and season it generously with salt, inside and out. Tie legs together with kitchen twine and let sit 1 hour to allow the salt to penetrate.

Position an oven rack in the upper third of the oven and set a 12 inch cast iron skillet dish on the rack. Heat your oven to 425 degrees F. 

In a bowl, toss the leeks with 2 tbsp. olive oil, then sprinkle over with salt and pepper.

Once the oven reaches temperature, pat the chicken dry again with paper towels and lightly coat the chicken with 1/2 tablespoon olive oil. If you are using a dry rub, add it during this step. Drizzle the remaining oil into the hot skillet. 

Place the chicken in the center of the skillet. Add in the leeks around the chicken. 

Roast until leeks are browned at edges and tender and a thermometer inserted into the thickest part of the chicken breast registers 155°, this should take around 50–60 minutes.  Let the chicken rest in the skillet for at least 20 minutes, but no longer than 45 minutes. Note: the temperature will climb to 165 degrees as the chicken remains in the skillet. 

After resting, transfer the chicken to a cutting board and carve. Serve with caramelized leeks and Toby’s Blue Cheese Dressing & Dip. Enjoy your Skillet Roasted Chicken with Caramelized Leeks!