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Roast Chicken With Caramelized Zucchini And Leeks
1 to 4 servings
| prepPreheat oven to 425°F / 220°C | |||
| 1 (3½–4 lb / 1.6–1.8 kg) whole chicken, patted dry | Season chicken, stuff cavity | Roast 425°F / 220°C, 50–60 min | Rest, carve, make pan sauce |
| Kosher salt and black pepper | |||
| 1 bunch thyme | |||
| 1 lemon | |||
| 3 medium zucchini, quartered lengthwise | Arrange vegetables, coat with oil | ||
| 3 leeks, trimmed and quartered lengthwise | |||
| ¼ cup / 60 ml extra-virgin olive oil | |||
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