Ingredients
Equipment
Method
- Preheat the oven to 425°F. This high temperature is crucial for achieving that crispy skin.
- Blot the brined chicken dry with a paper towel. Removing excess moisture is key for getting the skin crispy.
- With a sharp pair of kitchen shears, cut out the backbone and trim away excess fat and skin. This technique is known as spatchcocking and allows the chicken to cook more evenly.
- Open the chicken up like a book. Using a kitchen knife, cut a ½-inch through the cartilage on the breast bone and firmly press down with your hands to flatten it. This helps it roast more uniformly.
- Cut the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut). Keep the root end intact! This ensures the leeks hold together while cooking.
- Fan the leaves under running water to release any sand and mud. It's essential to clean them thoroughly.
- Once the leeks are cleaned, flick off the excess water and slice them crosswise. You want nice, even pieces.
- Chop the carrots into uniform medium chunks and toss them on a tray with the leeks. This will create a flavorful vegetable base.
- Add the quartered mushrooms and toss with some kosher salt and black pepper. Seasoning at this stage will ensure they contribute flavor to the dish.
- Dot the vegetables with half of the softened butter or ghee (2 tablespoons). This adds richness and helps the veggies caramelize.
- Lay the chicken on top of the seasoned vegetables, breast-side up. This allows the juices to flow into the vegetables as the chicken roasts.
- Smush on the remaining two tablespoons of butter or ghee all over the chicken skin. This will help to achieve that golden, crispy texture.
- Roast the chicken in the oven for 45 minutes or until the breast registers 150° F on a meat thermometer and the thigh meat hits 170° F. This ensures it's fully cooked yet juicy.
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving it. This resting time allows the juices to redistribute, making for a juicier chicken.
- In the meantime, toss the vegetables in the pan with a splash of balsamic vinegar. This adds a lovely acidity to balance the flavors.
Notes
Don’t forget to save the carcass and back bone for bone broth.