Baked Chicken with Tarragon Butter over Charred Leeks
Salt and pepper
1/4 tsp. lemon zest
1 Tbsp. ghee
1/2 tsp. dried tarragon (or 1 tsp. fresh)
1/2 tsp. whole-grain mustard
1 garlic clove, minced
2 chicken hindquarters, bone-in and skin-on
1 Tbsp. lemon juice
2 c. button mushrooms, trimmed and quartered
Preheat oven to 400 degrees.
Cut off and discard the green part of the leeks, and slice off the roots. Cut the white portions in half lengthwise, then in half again. Rinse thoroughly under running water to clean out the dirt, and pat dry.
Line a baking dish with parchment, then place the leeks, cut sides down, in the dish, in a single layer. Season with salt and pepper and set aside.
In a small bowl, mix together the lemon zest, ghee, tarragon, mustard, garlic, and a little salt. Gently loosen the skin on the chicken and spoon the ghee mixture under the skin of each chicken piece. Use your fingers to spread the mixture evenly. Place the chicken pieces, skin sides up, on the leeks. Brush with lemon juice and season with salt and pepper.
Bake, uncovered, for 25 minutes. Remove the chicken from the dish, and add the mushrooms. Toss to coat with the juices from the dish. Add the chicken back on top of the veggies and bake for 10 more minutes, spooning juices on the chicken a couple of times. Bake until the internal temp of the chicken is 180 and the meat is not pink. Check the leeks during the last 10 minutes to make sure they aren't burning. If they are getting too brown, cover the dish loosely with foil and continue to cook.
Serve the chicken over the veggies.
Notes: We haven't tried this yet.