Ingredients:

1 medium whole chicken (1.5–1.8kg), ideally pre-salted 12–24 hours ahead
2 tablespoons olive oil
2 large leeks, cleaned and thickly sliced
1 bulb fennel, cored and sliced
4 garlic cloves, crushed (no need to peel)
2 bay leaves
½ preserved lemon, finely chopped (or zest of 1 fresh lemon)
500ml water
200g kale or spring greens, roughly chopped
Sea salt and freshly ground black pepper

Method:

1. The day before cooking, rub 2 teaspoons of sea salt all over the chicken, including under the legs and wings. Leave uncovered in the fridge overnight. This helps it stay juicy and seasons the meat all the way through.
2. Heat 1 tablespoon of olive oil in a large lidded casserole dish over medium heat. Add the leeks, fennel and garlic. Cook for 5–7 minutes, stirring occasionally, until they soften slightly.
3. Push the veg to the sides and add the chicken, breast-side down. Brown for 3–4 minutes, then turn and brown the other side. This gives great flavour even though it will mostly cook covered.
4. Scatter in the bay leaves and preserved lemon (or lemon zest). Pour in the water. You want the liquid to come about 2–3 centimetres up the sides of the bird.
5. Put the lid on and place in a preheated oven at 160°C fan (180°C conventional) for 1 hour and 15 minutes.
6. Remove the lid and turn the oven up to 200°C fan (220°C conventional). Add the chopped greens to the pot, tucking them around the bird. Drizzle the remaining tablespoon of oil over the top. Roast uncovered for a final 25–30 minutes, until the skin is golden and the greens are tender.
7. Take the dish out of the oven and let the chicken rest in the broth for 10 minutes before carving. This keeps it moist and lets the broth settle.
8. Carve the chicken and serve with the greens, covered with spoonfuls of the lemony broth and softened veg.