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Restaurants›ALAVITA›Roasted Chicken (for 2) Recipe

Roasted Chicken (for 2) Recipe

Inspired by ALAVITA

Time2h

Serves2

Sweet potato mash, sautéed spinach, local cherry compote, pan jus, local micro-greens. Served with a house salad, dressing of choice, locally baked bread and our vanilla budino with warm salted caramel for dessert!

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Ingredients

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For the Roasted Chicken

1 whole Whole chicken (approximately 3-4 lbs)

2 tbs olive oil

4 cloves Garlic cloves, minced

2 tbs Fresh rosemary, chopped

1 tsp Celtic sea salt

1 tsp black pepper

For the Sweet Potato Mash

2 cups Sweet potatoes, peeled and cubed

2 tbs Butter

1 tbs Milk

1 tsp Celtic sea salt

1 to taste black pepper

For the Sautéed Spinach

4 cups Fresh spinach leaves

1 tbs olive oil

1 clove Garlic, minced

1 to taste Celtic sea salt

1 to taste black pepper

For the Cherry Compote

2 cups Fresh or frozen cherries, pitted

1 tbs sugar

1 tbs ReaLemon lemon juice

For the Pan Jus

1 cup Chicken stock

1 tbs Red wine

1 tbs Butter

For the House Salad

4 cups Mixed greens

1 cup Cherry tomatoes, halved

1 whole Cucumber, sliced

1 to taste Dressing of choice

For the Vanilla Budino

1 pkg Vanilla pudding mix

2 cups Milk

1 to taste Salted caramel sauce

For Serving

2 slices Locally baked bread

1 cup Local micro-greens

Method

Roasting the Chicken

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Chicken

Pat the chicken dry with paper towels, then rub with olive oil, minced garlic, rosemary, salt, and pepper.

Roast the Chicken

Place the chicken in a roasting pan and roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

Rest the Chicken

Remove the chicken from the oven, cover with foil, and let it rest for 15 minutes before carving.

Preparing the Sweet Potato Mash

Boil the Sweet Potatoes

In a pot, boil sweet potatoes in salted water until tender, about 15-20 minutes.

Mash and Season

Drain and mash the sweet potatoes with butter, milk, salt, and pepper until smooth.

Sautéing the Spinach

Sauté the Spinach

In a pan, heat olive oil over medium heat, add garlic, and sauté for 1 minute. Add spinach, season with salt and pepper, and sauté until wilted.

Making the Cherry Compote

Cook Cherries

In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries break down and the mixture thickens, about 10-15 minutes.

Making the Pan Jus

Prepare the Jus

In the same pan used for the chicken, add chicken stock and red wine. Simmer for a few minutes, then whisk in butter until melted.

Assembling the Salad

Toss the Salad

In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with dressing of choice and toss to combine.

Preparing the Vanilla Budino

Make the Budino

In a bowl, whisk together vanilla pudding mix and milk. Chill in the refrigerator until set.