Recipe by Delish.com

Servings: 8

6 baby ‘King Richard’ leeks
1 whole chicken

1 teaspoon salt

1 teaspoon freshly ground pepper
2 c. white wine
1/4 c. sherry vinegar
3 tbsp. Dijon mustard
2 tbsp. fresh thyme leaves

Cooking instructions: Preheat oven to 450°F. Roughly chop leek tops and root bases to yield 1½ cups; set aside. Cut remaining trimmed leeks into 3-inch-long sections, then cut sections in half lengthwise and slice into ¼-inch-thick strips to yield about 3 cups; set aside.

Season cavity of chicken with ½ teaspoon salt and ½ teaspoon pepper. Stuff with reserved chopped leek tops and roots. Pat bird dry and truss with kitchen twine. Place in a roasting pan and season skin with ½ teaspoon each salt and pepper. Roast chicken until skin is golden brown and an instant-read thermometer reaches 167°F when inserted into thickest part of thigh, 50 to 60 minutes. Transfer chicken to a plate to rest.

Pour off all but 1 tablespoon rendered fat. Place roasting pan over low heat on stovetop and add wine, vinegar, and mustard. Bring mixture to a simmer, stirring to deglaze pan, until liquid is reduced by half, 5 to 7 minutes. Add reserved leek strips, season with salt and pepper, and cook until leeks are al dente, 2 to 3 minutes. Garnish leeks with thyme and serve with chicken.

(Nutrition Per Serving: 241 calories, 9 g total fat, 2g saturated fat, 430mg Sodium, 9g carbohydrate, 1g fiber, 2g sugar, 20g protein)