Mustard-and herb-roasted chicken breast with buttered leeks

Name: Mustard-and herb-roasted chicken breast with buttered leeks
Cook time: 1 h 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 tsp fine sea salt; ½ tsp sugar; 2 tsp fresh thyme, chopped; black pepper; 1kg chicken breast on the bone (approximately 2 breasts); 2 tsp Dijon mustard; 2 tsp extra virgin olive oil; ½ a lemon; 4 large leeks; 100g butter; ½ cup dry white wine; 2 tbsp flat parsley leaves, chopped; boiled baby potatoes, to serve

Danielle Alvarez

May 3, 2024

Mustard and herb roasted chicken breast with buttered leeks.William Meppem

easyTime:1-2 hoursServes:4

This is my absolute favourite recipe for a simple, delicious and elegant chicken breast, but the real magic lies in the buttered leeks, a humble, often-overlooked vegetable in my opinion. Here, the leek layers are pulled apart and divided into long, pasta-like strands that gently melt into a soft, unctuous tangle that soaks up the wine, butter and roasting juices. Serve with boiled potatoes.

Ingredients

1 tsp fine sea salt
½ tsp sugar
2 tsp fresh thyme, chopped
black pepper
1kg chicken breast on the bone (approximately 2 breasts)
2 tsp Dijon mustard
2 tsp extra virgin olive oil
½ a lemon
4 large leeks
100g butter
½ cup dry white wine
2 tbsp flat parsley leaves, chopped
boiled baby potatoes, to serve

Method

Step 1
Combine the salt, sugar, thyme and pepper in a small dish and then sprinkle all over the chicken breast. Allow the meat to come to room temperature before roasting.
Step 2
Preheat your oven to 200C fan-forced (220C conventional).
Step 3
Brush the skin side of the chicken with a mixture of the mustard and olive oil. Cut 2 slices of lemon and place them on a baking tray that’s been lined with baking paper. Place a chicken breast on top of each slice.
Step 4
Roast the chicken for 40-50 minutes until the internal temperature at the thickest part of the breast reaches at least 65C. Allow to rest for 10 minutes before carving and slicing the breast. Reserve all resting juices to pour over the plated chicken.
Step 5
Cut off and discard the root and the top, dark-green part of the leek. Separate the remaining layers and peel them apart into pappardelle-like strands.
Step 6
Put 50g of butter into a pot and set over medium-high heat. Add the pulled leeks, a sprinkle of salt, the wine and ¼ cup water and cover with a lid. Lower to medium and cook for about 10-15 minutes until the leeks are completely melting and soft. Give them a stir about halfway through.
Step 7
Remove from the heat, add the remaining butter to the leeks and allow to melt, stirring to emulsify.
Step 8
Taste and adjust seasoning if required, then toss the leeks with chopped parsley just before serving.
Step 9
Divide the leeks among 4 plates and top with a few slices of the chicken. Pour over the resting juices, then serve with the baby potatoes.