Chicken stuffed under the skin with matcha butter and leek garnish

Ingredients:

• 1 chicken weighing 1.3 - 1.5 kg.
• 90 g unsalted butter, room temperature
• 1 tbsp matcha powder, sifted
• 2 kg large leeks (about 5 pcs.)
• 2 tbsp. l. olive oil
• 6 cloves garlic, crushed
• 2 tsp finely chopped parsley
• Special equipmentkitchen string

Preparation:

1. Preheat oven to 245°C.
2. Place the butter in a bowl and mash with a fork until smooth. Add the matcha and 1 teaspoon of salt and mix until smooth.
3. Carefully insert your index finger under the chicken skin and separate it from the breast and thighs. Using a spoon, press the oil under the skin of the breast and thighs and press down to distribute it evenly. Take the remaining oil from the bowl (or whatever escaped under the skin) and rub it over the entire surface of the chicken. Season the chicken generously with salt and black pepper.
4. Peel the outer layers of each leek until you have at least 20 cm of white and light green parts from each leek. Coarsely chop a few tough green leaves to get a handful of leeks; discard the rest. Slice the white and light green leeks crosswise into 2.5 cm-thick rounds and rinse thoroughly to remove any dirt.
5. In a bowl, toss the onion slices with olive oil. Season with salt and pepper and toss gently to coat. Arrange the slices flat-side down on a rimmed baking sheet to form a bed for the chicken. Tuck the chopped leeks and garlic inside the chicken. Tie the legs together with kitchen twine and place the chicken on the bed of leeks.
6. Bake the chicken for 20 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking until the chicken is browned and the skin is crisp and a thermometer inserted into the thigh reads 160°F (71°C), about 1 hour.
7. Remove the baking sheet from the oven and let the chicken rest for 10 minutes. Transfer the chicken to a cutting board and shred. Transfer the leeks and juices to a bowl and toss to combine. Transfer the leeks to a serving platter and place the chicken on top of the vegetables. Pour the juices from the baking sheet over the chicken and sprinkle with parsley.