Spring Chicken with Crispy Leeks

As seen on

Alison Roman

Cook Time

1 hour

Rating

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Ingredients

2–4 servings

1 3 ½ – 4lb. Chicken
Kosher salt, freshly ground black pepper
¼ cup/52 grams olive oil, plus more for drizzling
1 large leek (or 2 smaller leeks)
½ lemon, optional
½ bunch chives, finely chopped
1 cup parsley, tender leaves and stems, finely chopped
4 stalks green garlic, finely chopped (or 2 cloves garlic, finely grated)
4 anchovy fillets or 2 tablespoons capers, finely chopped
1 large egg yolk
1 teaspoon/5 grams dijon mustard
1-2 garlic cloves, finely grated
White distilled vinegar, as needed
Kosher salt
¾ cup/156 grams neutral oil, such as grapeseed, canola, vegetable
¼ cup/52 grams olive oil
Remaining tin of anchovies
Small potatoes, boiled till tender
Asparagus or green beans, blanched till al dente
Radishes, snap peas, crunchy lettuces or sliced fennel, raw

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Preparation

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Step 1

Preheat your oven to 425°. Place chicken on a rimmed baking sheet or a large (10–12”) cast-iron skillet. Pat the bird dry with paper towels and season with salt and lots of black pepper.

Step 2

Remove the darkest green part of the leek (set aside). Quarter the remaining white/light green part lengthwise and give it a rinse. Lay the leeks beside the chicken and drizzle with olive oil. Season with salt and pepper.

Step 3

Place into the oven (middle rack) and roast for 35 minutes. No peeking or fussing.

Step 4

After 35 minutes, check for doneness. Continue roasting another 20–25 minutes until the chicken skin is deeply browned and the leeks are tender with crispy bits.

Step 5

Meanwhile, finely chop the dark green part of the leek and place it in a small bowl. Add chives, parsley, anchovies, and season with salt, pepper, vinegar, or lemon juice. Add olive oil to make it saucy.

Step 6

For the aioli, combine oils in a bowl. Place egg yolk, mustard, and garlic in a medium bowl. Slowly whisk in oil, emulsifying as you go. Thin with vinegar if needed. Season with salt and more garlic.

Step 7

Serve the roasted chicken and leeks topped with salsa verde and aioli. Accompany with boiled potatoes, blanched asparagus or green beans, and raw radishes, snap peas, or lettuces.

Chef’s notes

The dark green part of the leek is used to make a flavorful salsa verde.

Aioli can be adjusted with more garlic and vinegar to taste.

Categories

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Meal Types

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Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Spring Chicken with Crispy Leeks

Ingredients

Preparation

Step 1

Step 2

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Step 5

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Step 7

Chef’s notes

More recipes by Alison Roman