Half Chicken Recipe
roasted sunchokes, bacon-mustard vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 200°C (400°F). Season the half chicken with salt and black pepper. Place it in a roasting pan and roast for about 45-50 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is crispy.
- 2
Cook the Sunchokes
While the chicken is roasting, scrub the sunchokes and cut them into halves or quarters. Toss them with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes until golden and tender.
- 3
Prepare the Bacon-Mustard Vinaigrette
In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels, reserving about 2 tablespoons of the bacon fat. In a bowl, whisk together the Dijon mustard, red wine vinegar, honey, and reserved bacon fat. Stir in the crispy bacon pieces.
- 4
Assemble the Plate
Once the chicken and sunchokes are done, place the half chicken on a plate, add the roasted sunchokes, and drizzle the bacon-mustard vinaigrette over the top. Garnish with fresh parsley.
