The Chop House Roasted Chicken Recipe
roasted leeks | mushrooms | beurre blanc
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Chicken
Roasted Leeks
Mushrooms
Beurre Blanc
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Rinse the whole chicken inside and out and pat it dry with paper towels.
- 2
Season the Chicken
Rub the chicken all over with olive oil, then season generously with salt and black pepper. Place garlic cloves and rosemary inside the cavity of the chicken.
- 3
Roast the Chicken
Place the chicken breast-side up in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before carving.
Roasted Leeks
- 4
Prepare the Leeks
While the chicken is roasting, prepare the leeks. Trim the roots and dark green tops, then slice them in half lengthwise. Rinse under cold running water to remove any grit.
- 5
Season and Roast the Leeks
Toss the leeks with olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet and roast in the oven alongside the chicken for about 30 minutes, or until tender and slightly caramelized.
Mushrooms
- 6
Beurre Blanc
- 7
Prepare the Sauce
In a saucepan, combine white wine and chopped shallots. Simmer over medium heat until reduced to about one-third of the original volume.
- 8
Add Cream and Butter
Stir in heavy cream and bring to a gentle simmer. Gradually whisk in the cold butter, one piece at a time, until the sauce is smooth and emulsified. Season with salt and black pepper to taste.