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.


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)


  1. 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
  2. Heat oven to 425 F
  3. In a large frying pan place all of the root vegetables, onion, herbs, and wine
  4. 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
  5. Combine the jam, hot water, and chili and stir to combine
  6. Remove the chicken from the oven, turn the oven to broil, spoon the jam mixture all over and return to the broiler
  7. Broil until the jam has bubbled up and is thick and sticky, 4-6 minutes
  8. Remove from the oven, let the chicken rest 7 minutes then carve and serve with the root vegetables