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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.