A Very Good Spring Chicken

• kokonaisaika: 1 hour 27 minutes

Ainekset

This one takes a little prep before you start cooking, but it’s very, very easy and very, very worth it. First, I spatchcock and heavily salt my chicken the night before or the morning of. It dries out the skin and gives you that crispy, salty skin. Second, I roast a whole head of garlic. Slice the top off, drizzle with olive oil, pinch of salt, wrap in foil, in the oven at 350 for about an hour.

Recipe

1 whole chicken, spatchcocked and salted

2 large leeks, green tops removed, sliced lengthwise and washed

3 russet potatoes, sliced

1 lemon, sliced and seeds removed

Ohjeet

Preheat oven to 425

Drizzle olive oil in a baking dish. Layer potatoes, then leeks, then lemon. Season with salt and pepper. Place the chicken on top. Add a little more salt and drizzle with olive oil.

Roast for about 1 hour and 15 minutes, depending on the size of your bird.

While it cooks, mix

Roasted garlic

½ stick salted butter

Juice of 1 lemon

2 teaspoons Dijon

Black pepper

When the skin is browned and crisp, pull it out and slather the garlic butter all over. Spoon any extra butter over the vegetables. Back in the oven for about 15 more minutes until the skin has good color.

Rest 10 to 15 minutes before slicing.

The best bite is chicken with crispy skin, silky leeks, jammy lemon (yes, you should eat them!!), and potatoes that have soaked up all that schmaltz.