Whole Roast Chicken With Potatoes and Leeks

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  3 tbsp Mustard, Whole Grain
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Vinegar, Apple Cider
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  2 tsp Brown sugar
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  6 Garlic(18g)
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  4 lbs Chicken, Whole
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  1 tbsp 1 tablespoon plus 1 teaspoon kosher salt
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  3 Leek(267g)
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  2 Lemon(216g)
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  1 cup Wine, White, Dry
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  1 lbs Potato, Baby
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  1 tbsp Tarragon, Fresh
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  4 tbsp Butter

Instructions

1. 1Mince the garlic and whisk together the Dijon mustard, olive oil, apple cider vinegar, brown sugar, and minced garlic in a small bowl until combined. Pat the chicken breasts dry, season all over with salt and pepper, then rub evenly with the mustard mixture.
2. 2Slice the leeks into 1-inch rounds and arrange them in a large cast-iron skillet or braiser. Drizzle with olive oil, scatter lemon slices and minced garlic over the leeks, and pour in the white wine.
3. 3Place the mustard-coated chicken breasts skin side up directly on the bed of leeks and lemon. Cube the potatoes into roughly 1-inch pieces, toss with the remaining olive oil and salt in a bowl, then scatter around the chicken in the skillet.
4. 4Cover the skillet with a lid or foil and cook at 375°F for 25–30 minutes until the chicken reaches an internal temperature of 165°F when a thermometer is inserted into the thickest part without touching bone and the potatoes are tender.
5. 5Transfer the chicken breasts to a cutting board and let rest for 5 minutes.
6. 6Place the skillet with the leeks and potatoes over medium heat on the stovetop. Stir in the fresh tarragon and cold butter, cooking for 1–2 minutes over medium heat while stirring gently until the butter melts and coats the vegetables in a glossy sauce.
7. 7Divide the chicken, leeks, potatoes, and pan sauce evenly into 6 airtight containers while hot, ensuring each portion receives an equal amount of vegetables and sauce. Cool to room temperature before sealing and refrigerating.