Roasted Bell & Evans Chicken Ballotine Recipe

Preparation Steps

1. 1

   Prepare the Chicken Ballotine

   Preheat your oven to 375°F (190°C). Carefully debone the chicken, keeping the skin intact. Season the inside with salt, pepper, and thyme.

2. 2

   Prepare the Filling

   Cook the French lentils in boiling water until tender, about 25 minutes. Drain and set aside. Roast the eggplant and butternut squash in olive oil until golden brown. Add currants, salt, and pepper to the lentils and mix with the roasted vegetables.

3. 3

   Stuff the Chicken

   Spread the lentil and vegetable mixture evenly over the chicken. Roll the chicken tightly and secure with kitchen twine. Rub the outside with olive oil, garlic, salt, and pepper.

4. 4

   Roast the Chicken

   Place the chicken ballotine in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).

5. 5

   Prepare the Dressing

   While the chicken is roasting, roast the green bell pepper until charred on all sides. Let it cool, peel the skin, and blend with olive oil, garlic, salt, and pepper to make the dressing.

6. 6

   Prepare the Vegetables

   Sauté the oyster mushrooms in olive oil until golden. Slice the radishes and Belgian endive for serving.

7. 7

   Serve

   Once the chicken is done, let it rest for 10 minutes before slicing. Plate with sautéed mushrooms, radishes, Belgian endive, and a generous drizzle of roasted bell pepper dressing.