Recipe information
Yield
Makes 4 servings
Ingredients
1 4-pound roasting chicken
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh sage plus 2 large fresh sage sprigs
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
5 leeks, trimmed (white and pale-green parts only), halved lengthwise
1/2 cup canned low-salt chicken broth
Preparation
Step 1
Preheat oven to 400°F. Place chicken, vinegar, oil, chopped sage, rosemary, and garlic in large bowl; turn chicken to coat.
Step 2
Arrange leeks and sage sprigs in bottom of 13x9x2-inch metal baking pan. Set chicken with herb mixture atop leeks. Sprinkle chicken with salt and pepper. Pour broth over. Roast chicken until juices run clear when thigh is pierced with a small knife, about 40 minutes. Transfer leeks and chicken to platter and serve.
