Roasted Chicken with Leek Vinaigrette
Heat oven to 450°. Pat chicken dry.Advertisement
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.