roast chicken
with garlic sourdough toasts
- 2 leeks, trimmed and halved lengthways
- 185g (6½ oz) unsalted butter, softened
- 4 cloves garlic, crushed
- 1 teaspoon table salt
- cracked black pepper
- 4 large thick sourdough slices
- 6 sprigs sage
- 6 sprigs thyme
- 8 unpeeled cloves garlic, extra
- 1 lemon, cut into wedges
- 1.5kg (3 lb 5 oz) whole chicken, butterflied and flattened
- extra virgin olive oil, for drizzling
- Preheat oven to 140°C (325°F).
- Place the leeks in the base of a deep-sided roasting pan lined with non-stick baking paper.
- Combine the butter, garlic, table salt and pepper. Spread half the butter mixture over the sourdough slices.
- Place the sourdough slices, butter-side up, on the leeks and top with sage and thyme. Add the extra unpeeled garlic and lemon to the dish.
- Using a small spoon, spread the remaining butter mixture under the skin of the breast and thigh of the chicken.
- Place the chicken, breast-side up, on top of the bread and drizzle with oil. Bake for 1 hour 15 minutes or until the chicken is cooked. Serve the chicken with the soft leeks, crispy garlic bread and a green salad or simple slaw, if desired. Serves 4
Cook’s note:
To butterfly the chicken, use sharp kitchen scissors to cut closely along each side of the backbone. Remove and discard the backbone. Turn the chicken, breast-side up, and press down firmly on the breastbone to flatten the chicken.
Photography: Con Poulos
© DONNA HAY GROUP
