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Roast chicken with leek and tarragon

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Whip classic comfort food with this perfect roast chicken. Tender meat paired with tasty leek and tarragon make for a winning combination.

  • Serves6
  • Cook time1 hour 45 minutes
  • Prep time10 minutes, + 10 mins resting time
Roast chicken served in a casserole dish with leeks and rosemary sprigs


  • 1.8kg Coles RSPCA Approved Australian Whole Chicken
  • 500g baby potatoes, thinly sliced
  • 2 garlic cloves, crushed
  • 2 leeks, pale section only, thickly sliced
  • 1 bunch spring onions, cut into 5cm lengths
  • 1 cup (250ml) white wine
  • 1 cup (250ml) chicken stock
  • 1 tbs Dijon mustard
  • 1/4 cup tarragon sprigs
  • Tarragon sprigs, extra to serve
  • Steamed green beans, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat the oil in a large flameproof casserole pan over high heat. Add the chicken and cook for 3 mins each side or until golden brown. Transfer to a plate.
  2. Step 2

    Add the potato, garlic and leek to the pan and cook, stirring, for 5 mins or until light golden. Add the spring onion and wine and bring to the boil. Remove from heat. Stir in the stock and mustard. Place the chicken over the vegetables in the pan. Sprinkle chicken mixture with tarragon. Season well.
  3. Step 3

    Roast, basting chicken occasionally with pan juices, for 1 1/2 hours or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and set aside for 10 mins to rest.
  4. Step 4

    Sprinkle the chicken with extra tarragon and serve with green beans.

Pot roast chicken and leek casserole recipe

There is a reason that pot roast is so popular. This method of browning meat then slowly braising it in liquid creates beautifully tender meat in a flavoursome dish. This recipe for chicken and leek is a prime example of the joy of chicken pot roast. Made in a casserole (which is the name of a deep, round, usually porcelain dish, as well as the reference for a one-pan recipe), a browned whole chicken is cooked atop vegetables and braised with its own liquids to create a juicy one pot roast chicken with leeks. A chicken leek casserole is the perfect weekend lunch to share with family and friends.

Chicken and leek recipes

Chicken recipes with leeks are a favourite combination across so many dishes. Leeks add depth of flavour to pot roasted chicken, soups and bakes. Leeks are milder and sweeter than onions, so add flavour to this leek chicken casserole without being overpowering. This chicken leek recipe works well with tender baby potatoes and flavoursome spring onions, with a dash of Dijon adding a hint of mustard-y spice to the stock. Tarragon is a gem from the herb garden that is a match made in heaven with roast chicken; not only does the bittersweet taste of tarragon go beautifully with slow-roasted chicken, it fills the kitchen with its fragrant scent.

How to make chicken casserole with leeks

Begin by browning the whole chicken in hot oil directly in your casserole - this method produces a chemical reaction that adds depth of flavour to the meat, but also seals in juices so your chicken stays moist and tender. Setting the chicken aside, cook potato, garlic and leek until golden then add the more delicate spring onion and wine, bringing the wine to a boil. Wine helps to add flavour to the casserole, and bringing it to the boil helps to burn off the alcohol. Simply stir in chicken stock and mustard, then place your chicken on top of the vegetables and sprinkle with tarragon. Roast the dish, basting regularly, until the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Rest the chicken for 10 minutes as this allows the juices to redistribute in the meat and will result in the most deliciously moist chicken.

How to serve chicken and leek casserole

Carve the chicken and serve with vegies and juices from the pan. This chicken with leeks recipe is full of flavour so only needs a simple side of steamed green beans and some extra fresh tarragon. You could also serve it with roasted Brussels sprouts or steamed broccoli, or make it extra special by using the pan juices to make a luscious gravy.

Now get cooking

Now you’ve mastered this chicken and leek casserole, check out some more chicken with leeks recipes: delight in the versatility of leeks in this cheesy chicken tray bake with leek and bacon or say bonjour to a French-style braised chicken with leek and mushroom. If you’re loving the magic of one pot, have a go at this classic pot-roasted chicken recipe or mix it up with an easy roast beef with herbed carrots. Preparing for a party? Elevate the classic cob dip with this leek and bacon version - a guaranteed crowd pleaser!

Nutrition Information


Energy: 1959kJ/469 Cals (23%)

Protein: 35g (70%)

Fat: 25g (36%)

Sat fat: 7g (29%)

Carb: 16g (5%)

Sugar: 4g (4%)

Fibre: 6g (20%)

Sodium: 374mg (19%)