Instructions

• Preheat the oven to 180°C (356°F) on top and bottom heat.
• Heat a frying pan over medium heat and add enough olive oil to coat the bottom. Sauté the chopped leeks and chopped onion for 5–6 minutes, until softened and lightly caramelized. Season with salt and pepper, then transfer the mixture to a bowl and let it cool.
• Lay the deboned whole chicken flat on your work surface. Sprinkle the surface with salt and pepper.
• If the chicken is uneven in thickness, gently pound the thicker areas with a meat mallet to create a more even layer for rolling.
• Spread the cooled leek-and-onion mixture evenly over the surface of the chicken, leaving a small border around the edges.
• Arrange the tomato slices in an even layer over the leek mixture. Place the 150 g graviera cheese sticks on top of the tomato, keeping an even layer and leaving the same small border around the edges.
• Starting from one long edge, roll the chicken tightly to enclose the filling. Secure the roll by tying it with kitchen twine in five evenly spaced places.
• In a small bowl, combine 1 tsp smoked paprika, 1 tsp turmeric, 2 tbsp mustard, 1 tbsp olive oil, and salt and pepper to taste. Mix to form a coating, then brush the entire chicken roll with this mixture.
• Heat a large pan over high heat. Add a little olive oil if the pan requires it, then sear the chicken roll on all sides until browned, about 1 minute per side.
• Place the seared roll on a baking tray lined with parchment paper. Cover the roll with a sheet of parchment paper and a sheet of aluminum foil. Bake in the preheated oven for 1 hour 30 minutes.
• Remove the parchment and foil and continue baking for another 20–30 minutes, until the exterior is nicely browned and the roll is cooked through.
• Remove the roll from the oven and let it rest for 10 minutes. Cut and remove the twine, slice the roll into portions, and serve (for example, with mashed or roasted potatoes).