6cloves of garlic, peeled, 3 whole & 3 smashed, divided
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, to taste
2tbspolive oil
10-15baby potatoes, halved or quartered depending on size
4leeks, white & pale green parts only, halved lengthwise
1sprigfresh rosemary
1large sprigfresh thyme
Instructions
Pat the chicken dry with paper towels then carefully pry the breast skin up with your fingers without ripping it, next, smoosh the butter evenly directly on each chicken breast. Season the whole bird generously with sea salt and freshly cracked pepper, to taste, inside and out. Place 1/2-half of the lemon and 3 whole garlic cloves into the cavity. Tie the legs together with kitchen twine then set it on a plate. Let the bird sit for 1 hour to allow the salt to penetrate.
Place the rack in the upper third of the oven and set a 12-inch cast iron skillet on the rack. Preheat the oven to 425 degrees.
Meanwhile, toss the baby potatoes, leeks, and remaining unpeeled garlic cloves with 2 tablespoons of olive oil; season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste.
Carefully, remove the HOT skillet from the preheated oven and drizzle with 1 tablespoon of olive oil. Place the chicken in the center of the skillet and arrange potatoes, leeks, and smashed garlic cloves around it then tuck in the rosemary and thyme sprigs.
Place into the oven and roast for 30 minutes. Baste the bird and toss the potatoes and leeks then roast for another 15 minutes before basting the bird and tossing the vegetables again.
Continue to roast for another 15-20 minutes, or until a thermometer inserted in the thickest part of the bird, like a thigh or under a breast, reaches 165 degrees.
Remove from the oven and allow the bird to rest for at least 20 minutes before carving and serving. Place the potatoes and leeks onto a serving plate and squeeze the lemon juice from the remaining lemon half on them and serve with the sliced roast chicken. Enjoy.