Half Chicken Recipe
charred carrots + pole beans, almond romesco sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Preheat your oven to 425°F (220°C). Season the halved chicken with salt, pepper, and 2 tablespoons of olive oil. Place it skin-side up on a baking sheet.
Roast the Chicken
Roast the chicken in the oven for about 45-50 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).
Prepare the Vegetables
While the chicken is roasting, toss the carrot sticks and pole beans with the remaining olive oil, salt, and pepper. Spread them out on a separate baking sheet.
Roast the Vegetables
In the last 20 minutes of the chicken's cooking time, add the vegetables to the oven. Roast until tender and slightly charred.
Make the Romesco Sauce
In a food processor, combine toasted almonds, roasted red peppers, garlic, red wine vinegar, smoked paprika, and salt. Blend until smooth, then slowly add the olive oil while blending until emulsified.
Serve
Once everything is cooked, serve the halved chicken with charred carrots and pole beans, drizzled with almond romesco sauce.