| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 175 minutes |
| Serves | 6 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 108 |
| Fat | 10.1g |
| Saturates | 2.7g |
| Protein | 3.8g |
| Carbs | 0.5g |
| Sugars | 0.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat oven to 180°C, gas mark 4.
Remove a teaspoon of the lemon zest before cutting it into quarters. Combine the finely chopped fresh herbs, lemon zest, olive oil and a pinch of salt. Carefully loosen the chicken skin from the breasts with your fingers and push the herb mixture under the skin along with the softened butter. Place the lemon quarters inside the cavity.
Halve the leeks lengthways and rinse. In a large roasting tray, arrange the leeks to form a base for the chicken. Rub the chicken with the extra olive oil, sprinkle with salt and place on top of the leeks, breast-side down.
Roast for 1 hour then turn the chicken over and roast for a further 15 minutes until golden.
Remove from the oven, cover with foil and rest for 15 minutes before serving.
