• Heat oven to 450°. Pat chicken dry.

  • Mix butter with 1 tsp tarragon, 1/8 tsp pepper and a pinch of salt. Rub the mixture under the skin of the breasts. Combine 3/4 tsp salt with 1/2 tsp pepper and sprinkle all over bird, inside and out. Truss chicken legs.

  • Split leeks and wash and dry well. Reserve 1 leek half and toss others with vegetable oil and 1/8 tsp each salt and pepper in a 9-by-13-inch baking dish. Arrange cut side down and place trussed chicken on top. Roast until chicken is cooked through, about 45 minutes.

  • Meanwhile, finely dice remaining leek half and mix with vinegar, mustard and 1/8 tsp each salt and ground black pepper. Whisk in olive oil. Gently fold in remaining 1 tsp tarragon.

  • Transfer chicken and leeks to platter and drizzle with dressing.


Use only the white and light-green parts of the leek. To clean, slice in half lengthwise, leaving the root end intact. Submerge in water several times to wash away all dirt.

Nutrition Facts

603 calories; 37 g total fat; 880 mg sodium. 19 g carbohydrates; 49 g protein;