Served with Coconut Broiled Louisiana Yams

“If you have too many leeks and apples to close the roaster tightly, stick the extras on a sheet pan and roast separately with a healthy dose of olive oil and kosher salt.”

RANDY’S CLAY POT ROASTED CHICKEN WITH LEEKS AND APPLES

1 chicken, rinsed, patted dry well, “coating thoroughly in salt (“kosher salt recommended”) and pepper, “be sure to get salt under the skin and all over the chicken”), stuffed with 1 medium onion, peeled, quartered, garlic cloves to taste, peeled, and 1 lemon, quartered
2 to 4 leeks, halved lengthwise and crosswise, cleaned thoroughly
2 apples (“Braeburn is recommended”), cored, quartered
2 Tbsp olive oil (“or “two good gluts,” as Randy says”)
Fresh rosemary sprigs
Salt (“Kosher salt recommended”), pepper

Soak lid and body of clay baker in water for 15 minutes. Put leeks on bottom of clay pot, add a few sprigs of rosemary, apples and olive oil, lay chicken on top of leeks and apples. Cover with lid, place in a COLD oven, turn oven on to 500^o, and cook for an hour. Let chicken and vegetables sit in clay pot, covered, for about 10 minutes before serving.