<http://schema.org/recipeInstructions>
" Preheat oven to 450\u00B0F. Roughly chop leek tops and root bases to yield 1\u00BD cups; set aside. Cut remaining trimmed leeks into 3-inch-long sections, then cut sections in half lengthwise and slice into \u00BC-inch-thick strips to yield about 3 cups; set aside. Season cavity of chicken with \u00BD teaspoon salt and \u00BD teaspoon pepper. Stuff with reserved chopped leek tops and roots. Pat bird dry and truss with kitchen twine. Place in a roasting pan and season skin with \u00BD teaspoon each salt and pepper. Roast chicken until skin is golden brown and an instant-read thermometer reaches 167\u00B0F when inserted into thickest part of thigh, 50 to 60 minutes. Transfer chicken to a plate to rest. Pour off all but 1 tablespoon rendered fat. Place roasting pan over low heat on stovetop and add wine, vinegar, and mustard. Bring mixture to a simmer, stirring to deglaze pan, until liquid is reduced by half, 5 to 7 minutes. Add reserved leek strips, season with salt and pepper, and cook until leeks are al dente, 2 to 3 minutes. Garnish leeks with thyme and serve with chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a34820/roast-chicken-baby-leeks-recipe-clv0412/>