Heavy-Duty Chicken & Veggies | Cooking Professionally

Ingredients

• ***For the chicken:***
• 1/4 cup kosher salt
• 2 teaspoons fresh flat-leaf parsley, thyme, rosemary, or savory seasoning, chopped
• 1 teaspoon lemon zest, grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sweet paprika
• 1 (3-4-pound) chicken, backbone removed and butterflied
• 3 tablespoons olive oil
• ***For the veggies:***
• 2 tablespoons unsalted butter
• 6 baby fennel bulbs, cored and cut into 3/4-inch pieces
• 3 medium carrots, sliced 1/2-inch-thick
• 1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch-thick
• kosher salt, to taste
• ground black pepper, to taste
• 1/2 cup dry white wine
• 1/4 cup tarragon, chopped
• flaky sea salt, to taste