Chef Nick Leahy, of newly-opened Provencal restaurant Aix, brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity. This dish is an excellent example of those sentiments: whole chicken from Springer Mountain Farms is painted with a mixture of Greek yogurt and fresh herbs before taking a turn in the oven to cook until savory and fragrant. It’s paired with buttery new potatoes and crisp snap beans, perfect for late spring. The whole dish is drizzled with a flavorful kale pistou to add decadence to each bite.
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MISE EN PLACE
• Heat oven to 400° F.
• Peel and mince garlic.
• Pick and mince rosemary.
• Pick and mince basil leaves.
• Quarter 1 lemon.
Note: If you prefer to use a food processor, you may leave herb leaves and garlic whole.
In a bowl or food processor, combine yogurt, 1/3 of garlic, rosemary, basil, Provencal spice and French Picnic salt.
• Pat chicken dry. Place in a baking dish or roasting pan.
• Remove neck and giblets (save for another use).
• Stuff chicken with lemon quarters.
• Rub chicken all over with herbed yogurt.
• Roast in oven, basting every 20 minutes, until juice run clear, 45-60 minutes.
• Let rest 10 minutes.
Note: If pan is dry, baste chicken with a little olive oil.
While chicken roasts, fill a saucepan half full with about 6 cups water. Add 1 tablespoon kosher salt, and place over high heat. This is your vegetable cooking water.
MISE EN PLACE
• Halve potatoes.
• Trim snap beans. Cut into 1-inch lengths.
• Peel and mince shallot.
• Pick and mince parsley.
• Pick and mince kale leaves
• Zest and juice remaining lemon.
Note: If you prefer to use a food processor, you may leave parsley and kale leaves whole.
When water boils, add potatoes. Cook, stirring occasionally, until potatoes are almost tender, 8-10 minutes.
While potatoes cook:
• In a food processor, blender or bowl, combine kale, shallot, cheese, remaining garlic, remaining basil, most of parsley, lemon juice, lemon zest, red pepper, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Stream in 1/2 cup olive oil.
• Add snap beans to potatoes. Cook until potatoes and beans are just tender, about 2 minutes.
• Reserve 1 cup cooking liquid. Drain vegetables, and transfer to a bowl.
• Adjust kale pistou as needed with reserved cooking liquid. Toss half of pistou with vegetables.
• Transfer vegetables to a platter. Garnish with remaining parsley.
• Top vegetables with chicken. Drizzle with remaining pistou.
• Carve chicken as desired, and enjoy!
Set to open two new concepts in the Midtown neighborhood of Atlanta this winter, a French Provencal restaurant called Aix with a connecting wine bar next door named Tin Tin, chef and new father Nick Leahy surely has a lot on his plate - but you better believe it’s all delicious! Born in Bermuda, Leahy brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity.Learn More...