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Begin by using a spoon to carefully work half of the borzon mix under the skin of the chicken, ensuring it is spread evenly.
Next, place the leeks in a roasting tin to create a support for the chicken, and set the chicken on top of the leeks.
Stuff the cavity of the chicken with parsley and a pinch of salt.
Drizzle olive oil over the chicken to enhance its flavor.
Arrange the parboiled potatoes around the chicken, coating them with melted butter and seasoning with salt and black pepper.
Roast the chicken and potatoes in the oven until the chicken is fully cooked.
Once cooked, remove the chicken and let it rest while returning the potatoes and leeks to the oven for a few minutes to crisp up.
For the creamy sauce, mix the remaining borzon mix with cream and gently heat until it becomes smooth.
Serve the chicken alongside the roasted potatoes, leeks, and the creamy sauce.