Roast Chicken with Creamy Leek Sauce
[[ recipeID=recipe-2mut504pr, title=Roast Chicken with Creamy Leek Sauce ]]
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Roast Chicken with Creamy Leek Sauce
Roast Chicken with Creamy Leek Sauce
Juicy roast chicken with leeks, garlic, lemon and thyme, finished with a rich, creamy Dijon pan sauce. It’s full of flavour, surprisingly simple to make, and exactly the sort of Sunday roast that has everyone going back for more!
Servings: 4
Keywords: Pimped Pepper, Crackin' Kiwi, Chicken
- Prep Time: 5 mins
- Cook Time: 1 hours 30 mins
- Total Time: 1 hours 35 mins
Ingredients
- 1 large leek, sliced into 0.5cm slices
- 1 bulb garlic
- 1 bunch fresh thyme
- 1 lemon, sliced
- 1 large whole chicken
- ½ cup chicken stock
- ½ cup white wine
- Olive oil
- Spicecraft Crackin’ Kiwi Rub
- Spicecraft Pimped Pepper
- 1 tbsp Dijon mustard
- ½ cup cream
- Large handful fresh parsley
Instructions
- Preheat the oven to 180°C.
- Add the sliced leek, 5 garlic cloves (skins on), half the thyme, 4 slices of lemon, and a good sprinkle of Pimped Pepper to a large roasting dish that can also be used on the stovetop.
- Place the chicken on top. Stuff the cavity with the remaining garlic, thyme, lemon and the parsley stems.
- Drizzle the chicken generously with olive oil, then season all over with Spicecraft Crackin’ Kiwi Rub. Pour the chicken stock and wine into the roasting dish around the chicken.
- Roast for around 80 minutes, checking the internal temperature from about the 1-hour mark - you don’t want to overcook it. The chicken is ready when the thickest part reaches 75°C and the juices run clear.
- Transfer the chicken to a chopping board and pour any juices from the chicken back into the roasting dish. Leave the chicken to rest while you make the sauce.Remove and discard the thyme stalks, lemon rind and garlic skins from the roasting dish. Squeeze the soft roasted garlic from its skins, return it to the pan, and mash it into the cooking juices.
- Place the roasting dish over medium heat. Stir in the Dijon mustard and cream, scraping up all those tasty roasted bits from the bottom of the pan.
- Simmer for 5–10 minutes, until the sauce has thickened slightly. Taste and season with a little more Pimped Pepper if needed, then stir through the chopped parsley.
- Carve the chicken, serve the chicken with plenty of that creamy leek and Dijon sauce spooned over the top.
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