Let’s hear it for LEEKS

Butterflied roast chicken & braised leeks

SERVES 6 PREP + COOK TIME 1 HOUR 45 MINS

1kg potatoes, cut into large pieces
¼ cup (60ml) extra virgin olive oil
50g butter, softened
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
2 teaspoons finely grated lemon rind
1 x 1.8kg whole chicken
3 small leeks, trimmed
2 garlic cloves, bruised
2 sprigs fresh thyme
1 cup (250ml) chicken stock

GREMOLATA DRESSING

1 cup loosely packed fresh flat-leaf parsley leaves, chopped
1 small garlic clove, chopped finely
2 tablespoons finely chopped cornichons 1/3 cup (80ml) extra virgin olive oil
1 tablespoon fresh lemon juice

1 Preheat oven to 200°C/180°C fan bake.

2 Place potatoes in a saucepan of salted cold water over high heat and bring to the boil. Boil, covered, for 10 minutes or until just tender. Drain, tossing lightly to