Mix the marinade ingredients together and coat chicken well, marinate overnight in the fridge uncovered.
Preheat oven to 230C (roast)
On a large baking tray lay the leek and mushrooms in the base, chicken on top with the left over marinade and a good drizzle of cooking oil.
Roast for 40-45min (or until chicken is cooked, juices run clear).
Allow to rest for 15min before carving.
Serve with rice and vegetables.
