ROAST CHICKEN WITH CHARRED LEEKS, BOK CHOY & SHIITAKE MUSHROOMS

Hitting a little bit of a reset on the poor eating choices I’ve been making lately… and it helps I’m living with someone who is doing whole30…so I bring you this easy, delish,
fall-off-the-bone chicken nestled in a bed of mushrooms and greens. This one is so easy and very good for you if you are looking for something to make this week.

INGREDIENTS:
Bone-in Chicken leg/thigh combo
Leeks
Baby bok choy
Lemon zest / juice of said lemon
2 tbsp butter (or ghee for whole 30)
Handful of tarragon removed from stems
Handful of thyme removed from stems
3 garlic cloves chopped
1 tbsp Spicy mustard

RECIPE:
Combine your butter, garlic, lemon zest, tarragon, thyme, garlic and mustard in a bowl. Loosen the skin from the chicken and stuff this mixture underneath and do your best to evenly distribute. Wash and chop you bok choy and leeks into strips and create a little bed for your chicken to lay into. Careful to cut off the green stems of the leeks as they can get a little tough. Squeeze lemon over veggies and chicken and sprinkle with salt and pepper. Bake on 400 for about 23 min. Remove, toss veggies together and add in the mushrooms. Return chicken to oven for about another 12 minutes. Enjoy!