Roast Chicken Supreme with Leek-Mushroom Pan Sauce & Spring Vegetable Trio

A dinner-party worthy chicken dish with crisp golden skin, silky leek and mushroom pan sauce, and a bright warm salad of roasted spring vegetables. It feels polished and restaurant-style without pushing past an hour.

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Ingredients

DRAPER VALLEY FARMS® Bone In Split Chicken Breasts about 2 lb $4.49/lb
Organic Leeks 1 bunch $5.49
Crimini Mushrooms 8 oz $4.99
Yukon Gold Potatoes 1 lb $1.49/lb
Organic Carrots Bunch 1 bunch $2.99
Kroger® Whole Garlic Bulbs 3 cloves $2.49
Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
Fresh Organic Lemon 1 $1.69
Simple Truth Organic® Thyme 1 small pack, use 2 tsp leaves $2.79
Parsley 2 tbsp chopped $1.69
Fresh Asparagus 1 lb $4.99
Fresh Large Ripe Avocado 1 $1.50
La Crema Sonoma Coast Chardonnay California White Wine 2 x 750 ml $16.99

Instructions

Prep the ingredients: pat dry about 2 pounds DRAPER VALLEY FARMS® bone-in split chicken breasts at $4.49 per pound and season all over with salt and pepper. Trim and halve 1 pound Yukon Gold potatoes at $1.49 per pound if large. Peel and cut 1 bunch Organic Carrots at $2.99 into thick batons. Trim 1 pound Fresh Asparagus at $4.99. Clean and thinly slice 1 bunch Organic Leeks at $5.49, using the white and light green parts. Slice 8 ounces Crimini Mushrooms at $4.99. Mince 3 cloves from Kroger® Whole Garlic Bulbs at $2.49. Zest and juice 1 Fresh Organic Lemon at $1.69. Strip 2 teaspoons thyme leaves from the Simple Truth Organic® Thyme at $2.79 and chop 2 tablespoons Parsley at $1.69. Dice 1 Fresh Large Ripe Avocado at $1.50 for serving.
Heat the oven to 425°F. Toss the 1 pound Yukon Gold potatoes and the carrot batons from 1 bunch Organic Carrots with olive oil, salt, pepper, and half the 2 teaspoons thyme. Spread on a sheet pan and roast for 15 minutes.
While the vegetables start roasting, heat a large oven-safe skillet over medium-high heat with a little oil. Sear the seasoned 2 pounds bone-in split chicken breasts skin-side down until deeply golden, about 5 to 7 minutes. Flip, add 1 minced garlic clove, and transfer the skillet to the 425°F oven. Roast until the chicken reaches 165°F, about 18 to 22 minutes depending on size.
Add the 1 pound Fresh Asparagus to the roasting pan with the potatoes and carrots after their first 15 minutes. Toss with a little oil, salt, and pepper, then continue roasting until the potatoes are tender and the asparagus is just cooked, about 10 to 12 minutes more.
Move the chicken to a platter to rest. Return the skillet to medium heat. Add the sliced 1 bunch Organic Leeks, the 8 ounces Crimini Mushrooms, and the remaining 2 minced garlic cloves. Cook in the chicken drippings with a pinch of salt until the leeks soften and the mushrooms brown, about 6 to 8 minutes.
Pour in 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and half the lemon juice from the 1 Fresh Organic Lemon. Simmer until lightly reduced and glossy, about 3 to 4 minutes. Stir in the remaining thyme and 1 tablespoon chopped Parsley. Taste and adjust seasoning.
Arrange the roasted potatoes, carrots, and asparagus on a platter. Spoon over a little lemon juice and the remaining 1 tablespoon Parsley. Scatter the diced 1 Fresh Large Ripe Avocado over the asparagus at the last minute for a modern, upscale finish.
Slice or portion the rested chicken breasts and serve over or beside the leek-mushroom pan sauce with the roasted vegetables. Serve with the suggested Chardonnay or Pinot Noir.

Cook time: 50 minutes

Estimated cost: $30-36

Health notes: About 650-750 calories per serving. High in protein, rich in potassium and fiber from potatoes and carrots, and lighter than a cream-based restaurant dish because the sauce is built mostly from broth and reduced pan juices.

Drink pairing: A white Burgundy-style Chardonnay or a Pinot Noir would both be excellent. The Chardonnay matches the buttery leek-mushroom sauce, while Pinot Noir handles the roasted chicken and earthy vegetables with elegance.

Wine picks:

La Crema Sonoma Coast Chardonnay California White Wine $16.99 2 x 750 ml
Kendall-Jackson Vintner's Reserve Chardonnay California White Wine $11.99 2 x 750 ml

Why it works: For Roast Chicken Supreme with Leek-Mushroom Pan Sauce & Spring Vegetable Trio, I’d go white first. Chardonnay is ideal because the dish has roasted chicken, savory pan juices, and a silky leek-mushroom sauce that wants some texture and gentle oak. For a fancy dinner for 4, two 750 ml bottles is the right call. I’d prioritize a polished but not overly heavy Chardonnay so the wine supports the sauce without overwhelming the spring vegetables. If you want a red option instead, Oregon Pinot Noir is the fallback, but Chardonnay is the cleaner match here.

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