Name: The Argyle Inn’s roast chicken with leek and corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 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

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.

Serves 4 - 6

Prep

10M

Cook

20M

Total

30M

“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.

Ingredients

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

Method

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
Notes

The Gourmet Traveller Team

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Styling by Lisa Featherby