Step 1
Combine the salt, sugar, thyme and pepper in a small dish and then sprinkle all over the chicken breast. Allow the meat to come to room temperature before roasting.
Step 2
Preheat your oven to 200C fan-forced (220C conventional).
Step 3
Brush the skin side of the chicken with a mixture of the mustard and olive oil. Cut 2 slices of lemon and place them on a baking tray that’s been lined with baking paper. Place a chicken breast on top of each slice.
Step 4
Roast the chicken for 40-50 minutes until the internal temperature at the thickest part of the breast reaches at least 65C. Allow to rest for 10 minutes before carving and slicing the breast. Reserve all resting juices to pour over the plated chicken.
Step 5
Cut off and discard the root and the top, dark-green part of the leek. Separate the remaining layers and peel them apart into pappardelle-like strands.
Step 6
Put 50g of butter into a pot and set over medium-high heat. Add the pulled leeks, a sprinkle of salt, the wine and ¼ cup water and cover with a lid. Lower to medium and cook for about 10-15 minutes until the leeks are completely melting and soft. Give them a stir about halfway through.
Step 7
Remove from the heat, add the remaining butter to the leeks and allow to melt, stirring to emulsify.
Step 8
Taste and adjust seasoning if required, then toss the leeks with chopped parsley just before serving.
Step 9
Divide the leeks among 4 plates and top with a few slices of the chicken. Pour over the resting juices, then serve with the baby potatoes.
