Here's to the land of the shamrock so green. A simple one-pot farmhouse comfort meal is ideal for a Sunday family dinner. Even if you're not Irish, your eyes will be smiling.
Ingredients
1 tablespoon of salt
2 teaspoons of dried thyme
1/2 teaspoon of black pepper
1 teaspoon of sweet paprika
1 whole chicken, cut into pieces
2 leeks
3 pounds of small Yukon gold potatoes
5 slices of thick-cut bacon
1 cup of chicken broth
Preheat the oven to 400 degrees.
Mix salt, thyme, pepper, and paprika together. Thoroughly coat the chicken on both sides with the seasoning and let it sit at room temperature while you prepare the other ingredients.
Leeks are often quite dirty and require careful cleaning. To eliminate all dirt and grit, cut the leeks in half lengthwise and then into 1/4-inch pieces. Submerge the slices in a bowl of water, stir them around, then take them out and gently dry them. Wash the potatoes and slice them into 1/2-inch pieces.
In a large oven-safe pan, brown the bacon and set it aside. Add the chicken pieces and brown them in the bacon grease over medium-high heat. Remove from the pan.
Add the potatoes and leeks to the hot pan, stir in 1 cup of broth, and season with salt and pepper. Crumble the bacon over the potato and leek mixture. Arrange the chicken pieces on top.
Bake in the oven for 50 to 60 minutes. Take it out and allow it to cool for 10 minutes. When serving, make sure to drizzle the tasty juice from the pan over the chicken and potatoes. Garnish with parsley. Enjoy!
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