Blackberry Glazed Chicken over Turnips and Carrots
Turnips pair well with a bit of sweetness. Here the chicken roasts over the root vegetables and then everything gets a little sticky with the jam glaze.
Ingredients
1 whole chicken, with the back cut out
2 cups buttermilk
2 tbsp salt
1 lb carrot, cut into chunks
1 lb turnip or rutabaga, cut into chunks
1 onion, any variety, cut into chunks
5 sprigs thyme or rosemary, optional
1 cup dry white wine
1/2 cup blackberry jam
1/4 cup warm water
1/4 tsp crushed chili (piment d'ville, marash, aleppo, urfa etc)
Method
- Place the chicken, the buttermilk, and the salt into a large zipper bag and coat to marinate at room temperature for an hour or in the fridge for up to 2 days (the longer it marinates the deeper the color of the skin while roasting
- Heat oven to 425 F
- In a large frying pan place all of the root vegetables, onion, herbs, and wine
- Drape the chicken over the root vegetables, skin side up, and bake until the chicken is cooked through and the vegetables are tender, about 45 minutes
- Combine the jam, hot water, and chili and stir to combine
- Remove the chicken from the oven, turn the oven to broil, spoon the jam mixture all over and return to the broiler
- Broil until the jam has bubbled up and is thick and sticky, 4-6 minutes
- Remove from the oven, let the chicken rest 7 minutes then carve and serve with the root vegetables
