Roasted chicken with leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 10
Baking 75
Portions 4
Freezing No


  • 1 package (3 cups) of Les cultures de chez nous sliced leeks
  • 490 gr of goat cheese
  • 30 ml (2 tablespoons) of smooth butter at room temperature
  • 4 chopped garlic cloves
  • 1 whole chicken of about 2 kg
  • Ground salt and pepper
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 180 °C (350 °F).
  • In a small bowl, mix goat cheese, Les Cultures de chez nous sliced leeks, butter, chopped garlic, thyme leaves then season.
  • With fingers, remove chicken skin, without breaking, till the legs. Stuff about 30 ml (2 tablespoons) of the cheese and leeks mixture under the skin of each chicken pieces. With the remaining, just stuff it inside the chicken. Tie up, if posible, the legs. Cover a baking sheet with parchment paper or aluminium paper. Set chicken over it.
  • Dry the skin and lightly oil. Generously salt and pepper. Salt makes the skin more crispy.
  • Oven bake uncovered for 1 hour 45 minutes. If the skin cooks too much, cover chicken with aluminium paper while baking. After cooking, cool down chicken 5 minutes to tender its flesh.

Chef's notes