Chicken with baby beetroot, kipflers and beurre noisette dressing

The quality of the chicken is important here - look for a free-range bird with good colour in the meat for best flavour. The beurre noisette, or brown butter dressing, is thicker than an oil-based vinaigrette, and may congeal a little in cooler weather; simply warm it in a bowl placed over hot water.

You'll need

1 chicken (1.4kg) 1 tbsp olive oil, plus extra for drizzling 5 baby beetroot 5 baby golden beetroot, trimmed 600 gm baby kipfler potatoes, scrubbed ½ cup (loosely packed) mixed dill and mint 2 cups mâche leaves Ground piment d’Espelette, to serve (see note)   Beurre noisette dressing 100 gm chilled butter, diced 2 tbsp white wine vinegar 1 golden shallot, finely chopped 80 ml verjuice


  • 01
  • Preheat oven to 200C. Rinse chicken inside and out, then pat dry with paper towels and place in a roasting pan. Season well, rub skin with olive oil and roast until chicken is golden and juices run clear when thigh is pierced with a skewer (about 1 hour). Cool to room temperature, then remove leg meat, coarsely break up and place in a bowl. Remove breast meat from bones, thickly slice and add to leg meat (reserve bones for stock).
  • 02
  • Meanwhile, place beetroot in a large roasting pan with 60ml water, drizzle with oil, season to taste, cover with foil and roast, shaking pan occasionally, until tender (20-30 minutes). When cool enough to handle, peel and halve.
  • 03
  • Cook potatoes in boiling salted water until nearly tender (8 minutes), then turn off heat and stand in water to continue cooking until tender (5 minutes). Drain and halve.
  • 04
  • For beurre noisette dressing, cook butter in a saucepan over high heat until foaming and nut-brown (4-5 minutes). Meanwhile, bring vinegar and shallot to the boil in a small saucepan and reduce by half (3-5 minutes). Add to butter, transfer to a blender, add verjuice and good pinches of salt and pepper, and blend until smooth. Check seasoning and set aside.
  • 05
  • Combine beetroot and potatoes in a bowl, dress with beurre noisette dressing and toss to combine. Serve topped with sliced chicken, herbs and mâche leaves, drizzled with beurre noisette dressing and seasoned with a pinch of piment d’Espelette to taste.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Piment d’Espelette, a French dried flaked chilli, is available from

Featured in

Oct 2016

You might also like...

conversion tool