apple-butternut squash stuffing, green beans, black garlic herb jus

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. If spatchcocked, ensure backbone removed and breastbone flattened; if halved, use one chicken half. Rub olive oil and softened butter all over skin and under the breast skin where accessible. Season evenly with kosher salt and black pepper. Tuck thyme sprigs and smashed garlic under the skin and into the cavity; place lemon halves in the cavity (or alongside the half).

Prep and season

Place the chicken on a rimmed baking sheet or roasting pan breast-side up on a wire rack. Roast in the preheated oven for 35–45 minutes for a 3.5–4 lb spatchcock/half chicken, until skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 160°F (71°C). If the stuffing is being cooked beneath the bird, see stuffing timing note below. Remove from oven and tent loosely with foil; rest 10–15 minutes (temperature will rise to about 165°F/74°C). Reserve pan drippings for the jus.

Roast

While the oven is preheating, heat 1 tablespoon butter in a skillet over medium heat. Add chopped shallot and celery; cook 2–3 minutes until translucent. Add butternut squash cubes and cook, stirring occasionally, until squash begins to soften and brown lightly, about 6–8 minutes. Add diced apple and cook 2–3 more minutes until apple starts to soften.

Sauté aromatics and vegetables

Transfer the cooked vegetables and apple to a large bowl. Add bread cubes, chopped sage and parsley, salt and pepper. Sprinkle 3 tablespoons chicken stock over the mixture; add the lightly beaten egg and toss to combine. The mixture should be moist but not soggy — add up to 1 more tablespoon stock if needed. Taste and adjust seasoning.

Combine and bind

If you want a crisp top, transfer stuffing to a small ovenproof dish, dot with remaining 1 tablespoon butter, and bake in the preheated 425°F (220°C) oven alongside the chicken for 20–25 minutes until golden on top. Alternatively, if you prefer to cook stuffing beneath the chicken to catch drippings, pack stuffing loosely into the cavity or in a shallow tray under the rack and roast together; baking time will match the chicken (ensure stuffing reaches 165°F/74°C). Remove stuffing from oven and rest 5 minutes before plating.

Cook stuffing

Bring a medium pot of salted water to a rolling boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain well. In a skillet over medium heat, warm 1 teaspoon olive oil and 1 teaspoon butter. Add the drained green beans and toss 1–2 minutes to heat through. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional lemon zest. Keep warm until serving.

Blanch and finish

After removing the roasted chicken, pour off excess fat from the roasting pan, leaving browned bits (fond). Place the roasting pan over medium heat on the stovetop (or transfer fond to a saucepan). Add 1/4 cup red wine (if using) and scrape up browned bits with a wooden spoon; reduce by half. Add 2 cups stock and bring to a simmer. Stir in mashed black garlic, chopped rosemary and thyme. Simmer gently 6–8 minutes to meld flavors and reduce slightly.

Make base sauce

Pass the sauce through a fine-mesh sieve into a clean saucepan, pressing to extract flavor. Return to low heat and whisk in chilled cubed butter, one piece at a time, to emulsify and gloss the jus. Taste and season with salt and pepper. Keep warm and spoon over the rested chicken and dressing when plating.

Finish jus

whole chicken (about 3.5–4 lb / 1.6–1.8 kg), spatchcocked or halved

olive oil

unsalted butter, softened

kosher salt

black pepper, freshly ground

fresh thyme sprigs

lemon, halved

garlic cloves, smashed

butternut squash, peeled and cut into 1/2-inch cubes

firm apple (e.g., Honeycrisp or Gala), peeled, cored and diced

shallot, finely chopped

celery stalk, finely diced

sourdough or country bread, cubed (day-old)

chicken stock (or low-sodium broth)

unsalted butter

fresh sage, chopped

fresh parsley, chopped

salt

black pepper

egg, lightly beaten (to bind)

trimmed green beans

lemon zest (optional)

black garlic cloves (mashed to a paste)

beef or chicken stock

dry red wine (optional)

unsalted butter, chilled and cubed (for mounting jus)

fresh rosemary, finely chopped

fresh thyme, finely chopped

Half Roasted Chicken

Make Half Roasted Chicken Recipe in just 1h 25m. apple-butternut squash stuffing, green beans, black garlic herb jus

22 Bowen's Wine Bar & Grilles Half Roasted Chicken Recipe

Recipes

22 Bowen's Wine Bar & Grille

Half Roasted Chicken Recipe

Half Roasted Chicken Recipe

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