Easy Roast Chicken with Asparagus and Leeks Recipe

Serves: 4 Save

Ingredients (6)

  • 1 whole butterflied chicken (about 4 pounds, see note), neck and backbone reserved
  • Kosher salt and freshly ground black pepper
  • 4 large leeks, whites and greens reserved separately, whites trimmed, washed, and split in half lengthwise
  • 2 bay leaves
  • 1 1/2 pounds asparagus stalks, trimmed and peeled if necessary
  • 2 tablespoons olive oil

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