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Ah, you’ve returned. Well good. Now we can get back to that chicken.

To back up just a bit, instead of placing the quartered chicken on a plain old baking sheet, let’s add some color. Chop five or so medium leeks and clean well. Scatter them on a sheet pan lined with aluminum foil and drizzle with oil and a touch of S & P. When cooking the chicken, lay them directly on the leeks. All other steps outlined in Part One remain the same.

While the chicken is cooking, peel and dice potatoes and butternut squash and boil in water in two separate pots. Once they are fork-tender, drain, combine in one pot and mash or whisk until smooth. Season with butter, S & P.

Now, there’s one more installment in The Perfect Roasted Chicken Series. I know you’re thinking, Damn–how could this recipe get any better? Come back tomorrow to find out.