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Roast Chicken With Charred Leeks And Herb Pesto

Roast Chicken With Charred Leeks And Herb Pesto

Servings: 4-6

Ingredients

1 whole free-range chicken, cut in half, breast bone removed
NOMU Extra Virgin Olive Oil
10 cloves garlic, smashed with skin on
Few sprigs of fresh thyme and/or sage or rosemary
1 lemon
2 tbsp NOMU Roast Rub, Poultry Rub or Provencal Rub
NOMU Sea Salt and Black Pepper, to taste
200g whole leeks
NOMU One For All Grinder

HERB PESTO:
Juice and zest of one lemon
50g rocket
25g Italian parsley
1 clove garlic, fresh or from the roasting pan
Sprig of mint
1/3-1/2 cup NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste

Directions

Using kitchen scissors, cut the chicken in half, discarding the breast and back bones. Place the chicken halves in a large bowl and drizzle with Olive Oil. Add the smashed garlic cloves and herbs. Slice the lemon in half, squeezing the juice from both halves over the chicken. Add the squeezed lemon halves to the bowl and rub all the flavours into the chicken. Cover with cling wrap and leave to marinate for an hour or in the fridge overnight.

Preheat the oven to 180°C.

Place the chicken and all the marinade ingredients in a roasting tray. Drizzle with a little more Olive Oil, rub all over with your chosen rub, and season with Salt and Pepper. Place in the oven to roast for 1 hour or until the chicken is deliciously browned and crispy.

While the chicken is in the oven, trim off both ends of the leeks, leaving the root section intact. Cut down the middle lengthways and wash well to remove any grit. Shake off the excess water and pat dry with kitchen paper. Drizzle with Olive Oil and season with the One for All Grinder. Cook in a hot griddle pan, or under the grill in the oven, until nicely charred and tender.

To make the pesto, blend all the ingredients together in a food processor until smooth. Season to taste and add more Olive Oil if necessary to thin it down.

Drizzle the herb pesto over the roast chicken and serve with griddled leeks.

Ingredients

1 whole free-range chicken, cut in half, breast bone removed
NOMU Extra Virgin Olive Oil
10 cloves garlic, smashed with skin on
Few sprigs of fresh thyme and/or sage or rosemary
1 lemon
2 tbsp NOMU Roast Rub, Poultry Rub or Provencal Rub
NOMU Sea Salt and Black Pepper, to taste
200g whole leeks
NOMU One For All Grinder

HERB PESTO:
Juice and zest of one lemon
50g rocket
25g Italian parsley
1 clove garlic, fresh or from the roasting pan
Sprig of mint
1/3-1/2 cup NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste

Directions

Using kitchen scissors, cut the chicken in half, discarding the breast and back bones. Place the chicken halves in a large bowl and drizzle with Olive Oil. Add the smashed garlic cloves and herbs. Slice the lemon in half, squeezing the juice from both halves over the chicken. Add the squeezed lemon halves to the bowl and rub all the flavours into the chicken. Cover with cling wrap and leave to marinate for an hour or in the fridge overnight.

Preheat the oven to 180°C.

Place the chicken and all the marinade ingredients in a roasting tray. Drizzle with a little more Olive Oil, rub all over with your chosen rub, and season with Salt and Pepper. Place in the oven to roast for 1 hour or until the chicken is deliciously browned and crispy.

While the chicken is in the oven, trim off both ends of the leeks, leaving the root section intact. Cut down the middle lengthways and wash well to remove any grit. Shake off the excess water and pat dry with kitchen paper. Drizzle with Olive Oil and season with the One for All Grinder. Cook in a hot griddle pan, or under the grill in the oven, until nicely charred and tender.

To make the pesto, blend all the ingredients together in a food processor until smooth. Season to taste and add more Olive Oil if necessary to thin it down.

Drizzle the herb pesto over the roast chicken and serve with griddled leeks.

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