“A cozy take on classic roast chicken inspired by my favorite restaurant, served with carrots, leeks, and super‑crispy McCain Craft Beer‑Battered Fries for extra texture and ease. Tossed with parmesan, parsley, and a roasted garlic aioli, it’s a simple, restaurant‑level dinner without the fuss.”
Preheat oven to 425F. Add carrots and leeks to a 12-inch cast iron skillet, then drizzle with olive oil and season with sea salt. Mix to combine.
Pat your chicken very well to dry and season generously with sea salt and black pepper.
Cut the top off your head of garlic to expose the cloves and place it into a square of tinfoil. Drizzle with olive oil and a sprinkle of salt and wrap tightly in foil. Set aside.
In a small bowl, mix together softened butter, 2 tbsp fresh parsley and 2 cloves grated garlic. Rub the butter mixture all over your chicken, making sure to get under the skin as well.
Place the chicken on top of the veggies and slide cast iron pan into the oven. Roast for 70-80 minutes until chicken skin is deeply browned and crispy and the chicken is cooked to an internal temperature of 165+. When your chicken has about 30 minutes left of cook time, place your wrapped head of garlic into the oven as well to roast.
When chicken is done, let rest for 15 minutes. Unwrap foil and let roasted garlic cool slightly, then squeeze the cloves out of their skin.
To a wide cup or jar that can fit an immersion blender, add your egg, Dijon mustard, lemon juice and sea salt. Pour oil over top and use your immersion blender to blend for 30 seconds until creamy. Add roasted garlic cloves and blend again to incorporate it. Set aside.
Place fries in a single layer on the rack of your air fryer and air fry at 400F for 15 minutes, flipping the fries halfway through. Pour fries into a bowl, season with a bit of salt and toss with the parmesan cheese, remaining 2 tbsp parsley and garlic powder.
Cut chicken into portions and serve alongside the parmesan fries and spoonfuls of the carrot and leek mixture, plus roasted garlic aioli for dipping.
2–4
30 mins
10
