Roast Chicken with Butter Beans and Leeks
Roast Chicken with Butter Beans and Leeks
Ingredients
- 1 large chicken, brined, if desired
- 4 leeks, large, washed and roughly chopped
- 1 onion, large, sliced
- 1 lemon, halved
- 1/4 cup fresh parsley, a mix of sprigs and chopped for garnish
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 bulb garlic, halved horizontally
- 3 tablespoons olive oil, plus more as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 175 ml white wine, to 200 ml
- 140 ml double cream
- 120 g Parmesan cheese, grated
- 1 jar butter beans, large, drained
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200
- 2
Place the large chicken in a sturdy roasting dish. Arrange the roughly chopped leeks and sliced onion around the chicken in the dish.
⏱️ 5 min
- 3
Insert the halved lemon into the cavity of the chicken. Tuck fresh herb sprigs (thyme, rosemary, bay) around and partly inside the chicken. Place the halved garlic bulb in the roasting dish.
⏱️ 5 min
- 4
Drizzle olive oil generously over the chicken and vegetables. Season the chicken all over with salt, black pepper, and paprika.
⏱️ 3 min
- 5
Place the roasting dish in the preheated oven and roast for approximately 75-90 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 74°C or 165°F in the thickest part of the thigh).
⏱️ 90 min•🌡️ 200
- 6
Once the chicken is roasted, carefully remove the dish from the oven. Transfer the chicken to a cutting board and tent loosely with foil to rest. This will allow the juices to redistribute.
⏱️ 5 min
- 7
While the chicken rests, place the roasting dish back on the stovetop over medium heat (if oven-safe, or transfer contents to a saucepan). Add the white wine to the pan juices, scraping up any browned bits from the bottom of the dish. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
⏱️ 5 min
- 8
Stir in the double cream and grated Parmesan cheese. Add the drained butter beans to the dish. Stir all the added ingredients into the pan juices and around the cooked leeks and onions.
⏱️ 3 min
- 9
Return the dish to the oven for 5-10 minutes, or until the sauce is warmed through and the flavors have melded. The sauce should be slightly thickened.
⏱️ 10 min•🌡️ 200
- 10
Remove the dish from the oven. Carve the chicken and return it to the dish with the creamy butter beans and leeks. Garnish generously with chopped chives and chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Roast Chicken with Butter Beans and Leeks
- 1 large chicken, brined, if desired
- 4 leeks, large, washed and roughly chopped
- 1 onion, large, sliced
- 1 lemon, halved
- 1/4 cup fresh parsley, a mix of sprigs and chopped for garnish
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 bulb garlic, halved horizontally
- 3 tablespoons olive oil, plus more as needed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon paprika
- 175 ml white wine, to 200 ml
- 140 ml double cream
- 120 g Parmesan cheese, grated
- 1 jar butter beans, large, drained
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200 - 2
Place the large chicken in a sturdy roasting dish. Arrange the roughly chopped leeks and sliced onion around the chicken in the dish.
⏱️ 5 min - 3
Insert the halved lemon into the cavity of the chicken. Tuck fresh herb sprigs (thyme, rosemary, bay) around and partly inside the chicken. Place the halved garlic bulb in the roasting dish.
⏱️ 5 min - 4
Drizzle olive oil generously over the chicken and vegetables. Season the chicken all over with salt, black pepper, and paprika.
⏱️ 3 min - 5
Place the roasting dish in the preheated oven and roast for approximately 75-90 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 74°C or 165°F in the thickest part of the thigh).
⏱️ 90 min•🌡️ 200 - 6
Once the chicken is roasted, carefully remove the dish from the oven. Transfer the chicken to a cutting board and tent loosely with foil to rest. This will allow the juices to redistribute.
⏱️ 5 min - 7
While the chicken rests, place the roasting dish back on the stovetop over medium heat (if oven-safe, or transfer contents to a saucepan). Add the white wine to the pan juices, scraping up any browned bits from the bottom of the dish. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
⏱️ 5 min - 8
Stir in the double cream and grated Parmesan cheese. Add the drained butter beans to the dish. Stir all the added ingredients into the pan juices and around the cooked leeks and onions.
⏱️ 3 min - 9
Return the dish to the oven for 5-10 minutes, or until the sauce is warmed through and the flavors have melded. The sauce should be slightly thickened.
⏱️ 10 min•🌡️ 200 - 10
Remove the dish from the oven. Carve the chicken and return it to the dish with the creamy butter beans and leeks. Garnish generously with chopped chives and chopped parsley before serving.
⏱️ 4 min