Roast Chicken and Escarole Salad

  • 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


  1. Preheat oven to 400˚F (205˚C)
  2. 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.
  3. 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.
  4. 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.
  5. Halfway through cooking time, check the vegetables and gently toss so they brown evenly.
  6. While chicken is cooking stir together brü mustard, vinegar and maple syrup to combine. Toss escarole to coat and set aside.
  7. 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.
  8. Carefully cut or pull meat from chicken, reserve bones for a soup.
  9. Divide escarole mixture between 4 plates and top with chicken and cheese to garnish.

Serves 6.