Name: The Argyle Inn’s roast chicken with leek and corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 1 tbsp olive oil; 4 small chickens or spatchcock (600gm each), butterflied with spines removed; 2 tbsp butter; 3 corn cobs, kernels sliced off; 1 leek, washed and cut into 5cm lengths; 1 garlic clove, finely grated; Leaves of 1 thyme sprig

The Argyle Inn’s roast chicken with leek and corn

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

Serves 4 - 6

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

“For the best results, rub salt into the flesh under the skin of the birds at a ratio of one per cent (that’s 6gm salt for a 600gm bird) the day before, and refrigerate them overnight, uncovered, to air-dry the skin,” says Hugh Wennerbom.

Ingredients

1 tbsp olive oil

4 small chickens or spatchcock (600gm each), butterflied with spines removed

2 tbsp butter

3 corn cobs, kernels sliced off

1 leek, washed and cut into 5cm lengths

1 garlic clove, finely grated

Leaves of 1 thyme sprig

Method

1.Preheat oven to 200°C and place a roasting tray in the oven to heat. Heat oil in a large frying pan over medium-high heat. Add the birds skin-side down in batches and cook until golden brown (3-5 minutes). Flip the birds, transfer to the oven tray and roast until internal temperature of breast reaches 60°C on a meat thermometer (14-15 minutes). Rest in a warm place for 5 minutes.

2.Heat butter until foaming, add corn and leek and sauté until softened (3-4 minutes). Add garlic and thyme, season to taste and cook for a minute more. Deglaze pan with a splash of white wine, transfer mixture to a platter and serve topped with chicken.

Drink Suggestion: A zinfandel such as 2017 Ravensworth. Drink suggestion by Hugh Wennerbom
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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