Singlefile Wines - Recipes - Roast Chicken with Buttery Croutons & Leek

Ingredients

• 1.2 kg whole chicken (left in fridge overnight, uncovered, if time allows)
• 80 ml (1⁄3 cup) extra virgin olive oil
• sea salt and black pepper
• 1 lemon, halved
• 4 leeks (white and pale green parts), halved lengthways
• 2 thick slices sourdough bread, roughly torn
• 150 ml dry white wine
• lemon zest and tarragon leaves, to serve
• ~ FOR THE HERB BUTTER ~
• 100 g unsalted butter, softened
• 2 tbsp each fresh thyme, tarragon and sage leaves, chopped
• 1 lemon, zested
• sea salt, to taste