Roast chicken with fingerling potatoes, leeks and bacon
|3 1/2-4 poundChicken whole|
|Fresh cracked pepper|
|2 TablespoonsFresh parsley; Plus 10 sprigs|
|4 Fresh or dried bay leaves|
|1 tablespoonFresh thyme; Finely chopped plus 4 sprigs|
|4 LargeLeeks; Rised and sliced|
|3 StripsThick cut bacon; Sliced|
|1 tablespoonOlive oil|
|2 Large clovesGarlic; Thinly sliced|
|1 1/2 PoundsLarge fingerling potatoes; Sliced|
|1 1/2 CupsLow sodium chicken broth|
|2 tablespoonsUnsalted butter; Softened|
Roast chicken with fingerling potatoes, leeks and bacon Preparation
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