Spring Chicken with Crispy Leeks

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Alison Roman

Cook Time

1 hour

Rating

(0)

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.