2-3 lb (1-1.5 kg) whole chicken
- 8 shallots, peeled and halved lengthwise, keeping root end intact
- 2 medium sweet potatoes, peeled and cut into 1″ (2 cm) cubes
- ½ cup (125 mL) extra virgin olive oil, divided
- 1 tbsp (15 mL) fresh thyme, finely chopped
- 1 tbsp (15 mL) brü Irish Stout mustard
- 3 tbsp (45 mL) white wine vinegar
- 2 tbsp (30 mL) maple syrup or honey
- 1 large head of escarole lettuce, washed and torn into bite size pieces
- 8 oz (225 gr) Taleggio cheese, sliced (or any of your favourite cheese)
- Salt and freshly ground black pepper to taste
DIRECTIONS
- Preheat oven to 400˚F (205˚C)
- In a large roasting pan toss together shallots, sweet potato, ¼ cup (60 mL) olive oil, thyme, salt and pepper to taste. Make sure vegetables are evenly coated.
- Season chicken generously with salt and pepper on the outside, and also in the cavity. Place chicken in pan and turn chicken a few times in vegetable mixture so as to coat it lightly in oil.
- Roast chicken in preheated oven for 20 minutes, then reduce oven heat to 350˚F (175˚C). Continue to roast until the chicken has an internal temperature of 180˚F (85˚C), about another hour and 10 minutes, or more if needed.
- Halfway through cooking time, check the vegetables and gently toss so they brown evenly.
- While chicken is cooking stir together brü mustard, vinegar and maple syrup to combine. Toss escarole to coat and set aside.
- Once chicken is cooked let rest for 5 minutes. Add cooked sweet potatoes, shallots and pan drippings to the escarole mix. Toss to combine and check for seasoning.
- Carefully cut or pull meat from chicken, reserve bones for a soup.
- Divide escarole mixture between 4 plates and top with chicken and cheese to garnish.
Serves 6.