What a fun way to celebrate the spring season! And I am ashamed to admit that prior to watching Home Movies or reading A Newsletter that I never knew you could eat the whole leek or radish tops. I appreciate you using the whole vegetable and whether you mean to or not, you are teaching people how to decrease food waste and that's just one more thing to add to the long list of why you are amazing.
I just want to say... I am now an aioli convert. All my young adult life I thought I hated it, when really I just hated bad, bland, greasy aioli from a bottle. Who knew that aioli could be so light, creamy, and beautifully a c i d i c. Thank you for showing me the way. I've made this chicken twice in the space of a month!
what about the raw egg in the aioli? nervous about salmonella?
Any chance that I could do this in a casserole dish? My rimmed baking sheet scares me about overflow and I don't have a cast iron yet!
Everything is delicious but that aïoli? It is the summertime bagna cauda I didn’t know I needed 🎯
What a fun way to celebrate the spring season! And I am ashamed to admit that prior to watching Home Movies or reading A Newsletter that I never knew you could eat the whole leek or radish tops. I appreciate you using the whole vegetable and whether you mean to or not, you are teaching people how to decrease food waste and that's just one more thing to add to the long list of why you are amazing.
This looks delicious! Do you think it could be made with split chicken breasts in place of a full chicken?
This was so delicious! I will never roast a chicken without leeks again. OMGGGGG!
I can't believe the aioli turned out so well my first time making it! Truly is a magical experience
I've made this aioli a few times now and it is pure bliss. Seemed intimidating but you kind of lose yourself in it and the result is so worth it!
I just want to say... I am now an aioli convert. All my young adult life I thought I hated it, when really I just hated bad, bland, greasy aioli from a bottle. Who knew that aioli could be so light, creamy, and beautifully a c i d i c. Thank you for showing me the way. I've made this chicken twice in the space of a month!
It's not spring, but I am revisiting this recipe tonight bc it is just frickin delish and I want it!
"A true cast iron triumph" - my husband