Roasted Spatchcocked Chicken with Leeks and Potatoes by Sahpaige

Ingredients

• 1 (1.5 kg / 3.5 lb) whole chicken, spatchcocked
• 3 russet potatoes, sliced into 1/2-inch rounds
• 2 large leeks, green tops removed, sliced lengthwise and washed
• 1 lemon, sliced into rounds, seeds removed
• 1 whole head of garlic
• 55g (4 tbsp) salted butter, softened
• 2 tsp dijon mustard
• 3 tbsp olive oil (divided)
• 1 tbsp kosher salt (for dry brining)
• 1 tsp black pepper (freshly cracked)

Instructions

1. Spatchcock the chicken and salt it generously, then refrigerate uncovered for at least 4 hours or overnight to dry the skin.
2. Preheat oven to 175°C (350°F). Slice the top off the garlic head, drizzle with olive oil and salt, wrap in foil, and roast for 1 hour until soft.
3. Increase oven temperature to 220°C (425°F).
4. Drizzle a large baking dish with olive oil. Arrange the potato slices in a layer, top with the leeks and lemon slices, and season with salt and pepper.
5. Place the spatchcocked chicken on top of the vegetables, brush with olive oil, and roast for 1 hour and 15 minutes until the skin is browned.
6. Mash the roasted garlic cloves into the softened butter, mix in the lemon juice, Dijon, and black pepper.
7. Remove the chicken from the oven, slather the garlic butter over the skin and vegetables, and return to the oven for 15 minutes until deep golden brown.
8. Rest the chicken for 10 to 15 minutes before carving and serving with the vegetables.