Serves 4
60 min
Easy Roast Chicken with Asparagus and Leeks
Recipe GLPRacde846e7955eb
A classic French-inspired one-pan roasted chicken dish featuring a butterflied bird seasoned simply with salt and pepper, accompanied by tender asparagus and leeks. The vegetables roast alongside the chicken, absorbing its natural juices and aromatics, resulting in a complete, elegant meal ready in about an hour.
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Ingredients
1 whole butterflied chicken (about 4 pounds), neck and backbone reserved
Kosher salt
Freshly ground black pepper
4 large leeks, whites and light green parts trimmed, washed, and split lengthwise
2 bay leaves
1 1/2 pounds fresh asparagus stalks, trimmed
2 tablespoons olive oil
Directions
Preheat your oven to 475°F. Pat the butterflied chicken dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Place the reserved neck and backbone in a roasting pan along with the bay leaves. Arrange the seasoned chicken skin-side up over the bones.
Roast the chicken for 20 minutes at 475°F, then reduce the oven temperature to 400°F and continue roasting for another 15–20 minutes until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh.
While the chicken roasts, prepare the vegetables. Toss the leek halves and asparagus stalks with olive oil, salt, and pepper in a bowl.
When the chicken has roasted for 20 minutes total (after the initial high-heat phase), arrange the dressed leeks and asparagus around the chicken in the pan, nestling them into the space around the bird.
Continue roasting at 400°F until the chicken reaches 165°F internally and the asparagus is tender and lightly caramelized, about 15–20 minutes more.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the chicken, vegetables, and pan juices to a serving platter. Discard the neck, backbone, and bay leaves. Serve hot.
