Chefs' Recipes

The Argyle Inn’s roast chicken with leek and corn

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
Chicken with leek and cornAlicia Taylor
4 - 6

“For the best results, rub salt into the flesh under the skin of the birds at a ratio of one per cent (that’s 6gm salt for a 600gm bird) the day before, and refrigerate them overnight, uncovered, to air-dry the skin,” says Hugh Wennerbom.



1.Preheat oven to 200°C and place a roasting tray in the oven to heat. Heat oil in a large frying pan over medium-high heat. Add the birds skin-side down in batches and cook until golden brown (3-5 minutes). Flip the birds, transfer to the oven tray and roast until internal temperature of breast reaches 60°C on a meat thermometer (14-15 minutes). Rest in a warm place for 5 minutes.
2.Heat butter until foaming, add corn and leek and sauté until softened (3-4 minutes). Add garlic and thyme, season to taste and cook for a minute more. Deglaze pan with a splash of white wine, transfer mixture to a platter and serve topped with chicken.

Drink Suggestion: A zinfandel such as 2017 Ravensworth. Drink suggestion by Hugh Wennerbom


Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.