Golden Roast Chicken with Apples, Leeks & Kale

Golden Roast Chicken with Apples, Leeks & Kale
Serves 4
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Ingredients
  1. 2 t. dried ground sage
  2. 2 t. dried marjoram (or basil)
  3. 1 1/4 t. salt
  4. 1 t. dried thyme
  5. 1/2 t. freshly ground black pepper
  6. 1 whole broiler/fryer chicken, about 3 1/2 pounds
  7. 1 large leek, ends trimmed, split lengthwise, well rinsed
  8. 4 to 5 cups roughly chopped lacinato or other tender kale, about 6 ounces total
  9. 2 medium-large Honeycrisp apples, cored, cut into 3/4-inch pieces
  10. 2 T. extra-virgin olive oil
Instructions
  1. Heat oven to 450 degrees. Mix the sage, marjoram, salt, thyme and pepper in a small dish.
  2. Place chicken on cutting board, breast side down. Use sharp kitchen shears to cut out the backbone. Flip chicken over; split the chicken in half through the breastbone. Rinse the chicken, and pat dry. Rub it all over with half of the seasoning blend.
  3. Cut the rinsed leek crosswise into 1/2-inch slices. Mix the leek, kale and apples in the bottom of a large roasting pan. Sprinkle with the remaining seasoning blend; toss to mix well. Add the oil; toss again to coat with oil.
  4. Set a wire rack over the vegetable mixture in the pan. Arrange the chicken halves on the rack. Roast, stirring the vegetables once, (be careful moving the chicken while you do this), until chicken juices run clear when the thigh is pierced with a fork and vegetables are fork-tender, 35 to 40 minutes.
  5. Carefully move the chicken halves to a cutting board, tent with foil and let rest 5 minutes. Meanwhile, spoon the vegetables and all the pan juices into a serving bowl. Cut the chicken halves into 2 pieces. Serve with the roasted vegetables.
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