Roast Chicken with Cabbage and Leeks
INGREDIENTS
3.5 pound chicken, washed well and thoroughly dried
2 extra large leeks, green part removed and cut in half - soak in water to remove sand
1/2 head of green cabbage, cut into 1 inch thick planks
2 heads garlic, cut 1/4 from top and tops removed
1 bunch thyme
3 lemons
2 T dijon mustard
2 cups dry vermouth
2 T kosher salt
1 t freshly ground black pepper
PREPARATION
Preheat oven to 425 degrees
In the bottom of a roasting pan add leeks, cabbage, garlic bulbs, half bunch of thyme, and 2 lemons cut into quarters. Drizzle with olive oil and sprinkle with salt and pepper.
Place dried chicken over top, squeeze juice of remaining lemon over top and rub lemon into skin the put in cavity of chicken with remaining thyme.
Using your hand spread the dijon mustard evenly over the outside of the chicken, then sprinkle with the salt and pepper. Drizzle olive oil evenly over the top.
Add roasting pan to over and cook for 25 minutes until chicken has started to brown and the vegetables have cooked in the chicken fat. Add in the the dry vermouth and return to over.
Lower heat to 350 and cook for 1 hour, remove when the chicken is crispy and the juices are running clear.
Allow to rest 20 minutes before serving. To serve cut chicken into pieces and serve over the roasted cabbage and leeks, remove the roasted garlic from the skins and add back to the pan with the lemons and reduced pan sauce. Spoon pan sauce over top of chicken and some flaky sea salt.
