Roast chicken with leeks from The Fat Radish Kitchen Diaries: Putting Vegetables at the Center of the Plate by Ben Towill and Phil Winser and Nick Wilber and Julia Turshen

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Accompaniments: Caper salsa verde; Cauliflower cheese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on April 03, 2023

    Made a second time and this go around I marinated in buttermilk overnight, and served with the caper salsa recommended. The caper sauce is so good! Very easy to make and would be wonderful in fish as well.

  • SpatulaCity on March 27, 2023

    Chicken was good but the flavor would be improved with an overnight brine. The leeks in the chicken drippings were delicious! Next time may add some potatoes. I didn’t make the caper sauce as suggested - maybe that would have helped the chicken.

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