I’ve never met a roasted chicken I didn’t like. They’re a classic, reliable standby that truly never disappoints, but they usually don’t really excite, either. They almost always elicit a “this is really good,” or “this is exactly what I needed,” and very rarely a “holy shit, this is maybe the best thing I’ve ever eaten.” Enter: this chicken. It’s deeply golden, perfectly juicy, and the leeks that roast with it will be the crispiest, schmaltziest, silkiest leeks you’ve ever tasted. Who knew leeks could be the star of the show? Not me!
My favorite thing about this recipe is that it’s truly a full meal- a real “spring chicken dinner,” if you will. There’s a punchy, bright leek salsa verde, a creamy, garlicky aioli, and all the springy vegetables you can find (think radishes, blanched asparagus, tiny potatoes). It’s my dream spring dinner, and probably yours too.
RECIPE & INGREDIENTS:
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VIDEO CHAPTERS:
0:00 Opening
0:15​ Home Movies with Alison Roman intro
0:14 Intro to Roasted Spring Chicken with Crispy Leeks
2:01 Prepare the chicken and leeks for roasting
8:26 Start boiling the potatoes
8:39 Chop leeks and spring onions for the salsa verde
12:00 Slice and blanch the asparagus
14:05 Remove the radish tops and set aside
14:37 How to make the aioli
18:53 Take the potatoes out of the pot
19:03 Remove the chicken from the oven and let it cool
20:43 Plate the asparagus, radishes, potatoes, and sauces for serving
21:14 Carving and plating the chicken and leeks
23:41 Taste the Roasted Spring Chicken with Crispy Leeks
#Chicken #RoastedChicken #AlisonRoman
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Matt Maltese
Director of Photography: Dennis Thomas
Sound: Brian Cushin