Half Roasted Chicken Recipe
butternut squash, hakurei turnips, xo blanquette (GF)
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Ingredients
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Chicken
Vegetables
XO Blanquette Sauce
Method
Preparing the Chicken
- 1
- 2
Roasting the Chicken
Place the chicken in a roasting pan breast side up. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C). Baste the chicken with its juices halfway through cooking.
Preparing the Vegetables
- 3
Roasting the Vegetables
While the chicken is roasting, prepare the butternut squash and hakurei turnips. In a large bowl, toss the cubed butternut squash and quartered turnips with olive oil, salt, and black pepper. Spread them out on a baking sheet.
- 4
Add to the Oven
When there are about 30 minutes left on the chicken, add the baking sheet with the vegetables to the oven. Roast for 25-30 minutes or until tender and slightly caramelized.
Making the XO Blanquette Sauce
- 5
- 6
Make the Sauce
Sprinkle the flour over the shallots and garlic, stirring to combine. Gradually pour in the chicken stock, whisking to prevent lumps. Stir in the XO sauce and heavy cream. Simmer for about 5-7 minutes, or until the sauce thickens. Season with salt and black pepper to taste.
Plating
- 7
Serve the Meal
Once the chicken is cooked and the vegetables are roasted, carve the chicken and serve alongside the roasted butternut squash and hakurei turnips. Drizzle with the XO blanquette sauce before serving.