For me this feels much more like a spring or summer roast, when compared to dark, rich meats like beef or lamb, but obviously it's great at any time of the year. I love it with greens and crisp sweet potato chips.
The leeks turn beautifully soft and are infused with the flavours of the chicken and wine, so don't waste them, spoon them onto the plate and serve them alongside.
Aromatic Roast Chicken with Leeks, White Wine, Lemon and Garlic
Serves 4, with leftovers
1 free-range chicken, weighing approx. 1.3kg
2 large leeks
small bunch of thyme
1 small bulb of garlic, lightly crushed
salt and pepper (leave out pepper for strict AIP)
olive oil and 1 tbsp butter (or use a mild, flavourless coconut oil or ghee if you're on AIP or haven't reintroduced butter)
about a quarter of a bottle of white wine
- Preheat the oven to 200ºC. Wash and trim the leeks and then slice into fairly thick chunks. Arrange onto a roasting tray, so they form a trivet for the chicken. Place the chicken on top of the leeks.
- Wash the thyme and strip the leaves off a couple of the stems, scattering them over the top of the chicken. Rub in with the butter and add a trickle of olive oil (or use coconut oil or ghee if you prefer). Season with salt and pepper.
- Cut the lemon in half and push lightly into the cavity of the chicken, along with the bulb of garlic and the rest of the thyme stalks.
- Pour the wine into the dish, and then top up with water, so that it just about covers the leeks. Roast for about one and a half hours, or until the chicken is cooked through completely and the skin is crisp and golden.