Tarragon Roast Chicken

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Ingredients:

• 1 whole chicken (~4lbs), spatchcocked (backbone removed)

• oil

• 2 potatoes, sliced in 1/4 in disks

• 1 bunch sliced leeks

• 2 1/2 tsp salt

• 2 1/2 tsp black pepper

  Sauce:

• 1/2 cup creme fraiche/cream

• 1 shallot finely diced

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp smoked paprika

• 2 tbsp chopped tarragon

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Instructions:

1. Add a few tablespoons of olive oil to the bottom of a cast iron or roasting pan.

2. Layer sliced potatoes at the bottom of the pan, then top with leeks.

3. Sprinkle salt and pepper generously over the vegetables (about 1/2 tsp each).

4. Make sure your chicken is completely dry, then slather a small amount of oil evenly over the whole chicken. Season with salt and pepper (about 2 tsp each) on both sides of the chicken.

5. Place the chicken skin-side up on top of the potatoes and leeks.

6. Roast in the oven at 450 degrees for about 40 minutes.

7. While the chicken is roasting, mix all of the sauce ingredients together in a small bowl.

8. After 40 min, remove the pan from the oven, and generously slather the chicken in the sauce. It will melt instantly.

9. Return the pan to the oven and cook for another 10 minutes, or until the chicken is golden brown and the internal temperature reaches 165 degrees.