This chicken really leans into winter produce, specifically citrus fruits. The chicken is spatchcocked (meaning the spine has been removed so it can lay flat) and roasted with a lemon/garlic/pepper butter on top of and under the skin. It roasts on top of some leeks and lemons, and is served next to an orange-fennel salad.
This is the perfect weeknight meal, and you can save any leftover chicken to make chicken salad for the rest of the week!
Roast Chicken with Leeks and Citrus Fennel Salad
Ingredients
- 1 Whole chicken spatchcocked
- 3 Leeks halved and rinsed
- 1 Lemon zested and thickly sliced
- Salt
- Black Pepper
- Olive oil
Lemon Pepper Butter:
- 4 tbsp Salted butter softened
- 1 Lemon zested
- Black pepper a generous amount
- 2 cloves Garlic grated
Citrus Fennel Salad
- 1/2 large Fennel bulb thinly sliced
- 3 small Oranges or tangerines segmented or "supremed"
- 2-3 tbsp Olive oil
- 1 tbsp Red wine vinegar
- A lot of Black pepper
- Pinch Kosher salt
Instructions
- Pre-heat the oven to 400ºF
- Make the lemon pepper butter by combining 4 tbsp softened butter with the zest of 1 lemon, 2 cloves grated garlic, and a generous amount of fresh cracked black pepper and a pinch of salt. Mix until fully combined. Rub the lemon pepper butter all over the spatchcocked chicken and underneath the skin of the breasts.
- Drizzle about 4 tbsp olive oil on a large sheet pan, then place the halved leek segments and the large lemon slices on the sheet pan. Place a wire rack over the leeks and lemons, then place the spatchcocked chicken on the rack, breast side up. Season the top of the chicken with a bit more pepper and a generous pinch of salt along with a quick drizzle of olive oil.
- Roast in the pre-heated oven for 35 minutes at 400ºF, then lower to 300ºF for 40 minutes, or until a meat thermometer inserted at the thickest part reads at least 155ºF.
- Meanwhile, add thinly sliced fennel and orange segments to a mixing bowl. Add 2-3 tbsp olive oil, 1 tbsp red wine vinegar, lots of black pepper, and a pinch of kosher salt. Mix until fully combined. Optionally mix in some of the fennel fronds for added color.
- To serve, carve the roasted chicken and serve your desired piece (breast, thigh, leg) along with 1-2 leek segments and a few spoonfuls of the fennel orange salad. Sprinkle with flaky salt and garnish with any remaining fennel fronds.
