Chef's 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.

  • 10 mins preparation
  • 20 mins cooking plus resting
  • Serves 4 - 6
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"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 tbsp olive oil
  • 4 small chickens or spatchcock (600gm each), butterflied with spines removed
  • 2 tbsp butter
  • 3 corn cobs, kernels sliced off
  • 1 leek, washed and cut into 5cm lengths
  • 1 garlic clove, finely grated
  • Leaves of 1 thyme sprig


  • 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