Lemon garlic butter herbs & peppercorns roasted chicken + leeks & baby potatoes
This turned out super tender & juicy
Recipe:
Ingredients: farm fresh pasture raised whole chicken – picked it up @peachtreecitymarket farmers’s market from local farm Complete Circle – approx. 4 lbs., 6 cloves of garlic , 2 leeks, 1 lemon , olive oil, 2 tbsp of butter , 2-3 tbsp Trader Joe’s garlic aioli mustard (a good stone ground Dijon mustard would also work), fresh herbs – rosemary & thyme, salt, black pepper, brined peppercorns, and baby golden potatoes.
Preheat oven to 425.
Bring chicken to room temperature. Remove neck & giblets from cavity, rinse & pat dry. Tie legs together.
Coat bottom of oven safe dish with some olive oil. Place chicken in dish.
In a small bowl (I used the mustard jar since it only had the necessary amount of mustard left in it ), mix the following: mustard, olive oil, juice of 1 lemon, salt, cracked black pepper, 4 cloves of garlic minced, fresh herbs. Liberally & thoroughly coat the chicken inside & out with the mixture. Stuff the squeezed lemon halves, remaining 2 cloves of garlic, some brine peppercorns, and several sprigs of herbs in the cavity.
Clean the leeks, cut lengthwise in half & on bias into 2” pieces. Layer around the chicken & stuff a couple of pieces in cavity too. Add the baby potatoes. Drizzle leeks & potatoes with some olive oil, season & add some sprigs of herbs. Add brined peppercorns to everything.
Roast in oven at 425 for approx. 1 hour & 20 min. At 50 min. point, baste & add the butter on top of the breasts. Once chicken reaches 165 internal temp (juices run clear), take out, cover with foil & let rest for approx. 10-15 minutes.
Serve with a green salad & an optional piece of fresh crusty bread to dip into the lemony, herby, garlicky, buttery sauce.
Enjoy!
#inthekitchenwithnora #roastedchicken #roastedwholechicken
