Herbed Glazed Chipotle Baby Chicken😘😋👍

Herbed Glazed Chipotle Baby Chicken with Beet Mash, Garlicky Cheese Potato Mash & Honey-Glazed Carrots

By Chef Avtar Singh Rana

Serves

4

Ingredients

Baby Chicken

• 2 whole baby chickens (450–500 g each), spatchcocked
• 2 tbsp olive oil
• 1 tbsp butter

Marinade

• 2 tbsp chipotle in adobo (or chipotle paste)
• 2 tbsp smoked paprika
• 1 tbsp garlic paste
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• ½ tsp black pepper
• 1½ tsp kosher salt
• Juice of 1 lemon

Beet Mash

• 3 medium beets, roasted
• 1 tbsp butter
• 2 tbsp heavy cream
• Salt and black pepper
• Pinch of cumin powder

Garlicky Cheese Potato Mash

• 700 g Yukon Gold potatoes
• 5 roasted garlic cloves
• 3 tbsp butter
• ¼ cup warm cream
• ½ cup grated Parmesan or aged cheddar
• Salt and white pepper

Honey-Glazed Carrots

• 12 baby carrots
• 1 tbsp butter
• 1½ tbsp honey
• Salt and pepper
• Fresh thyme

Herb Glaze

• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp chicken stock
• 1 tsp chopped parsley
• 1 tsp chopped thyme
• ½ tsp rosemary, finely chopped

Method

1. Marinate the Chicken

Mix all marinade ingredients until smooth. Coat the chickens thoroughly and refrigerate for at least 6 hours, preferably overnight.

2. Roast

• Preheat oven to 190°C (375°F).
• Sear the chicken skin-side down for 3–4 minutes in a hot ovenproof pan.
• Turn over and roast for 25–30 minutes, until the internal temperature reaches 74°C (165°F).

3. Herb Glaze

Melt butter in a saucepan, add honey, chicken stock, parsley, thyme, and rosemary. Simmer for 2 minutes and brush generously over the chicken during the last 5 minutes of roasting.

4. Beet Mash

Blend roasted beets with butter, cream, cumin, salt, and pepper until silky smooth. Keep warm.

5. Garlicky Cheese Potato Mash

Boil potatoes until tender. Mash with roasted garlic, butter, warm cream, and cheese until smooth. Adjust seasoning.

6. Honey-Glazed Carrots

Blanch carrots for 3 minutes. Sauté in butter, add honey and thyme, and cook until glossy and lightly caramelized. Season with salt and pepper.

Plating

• Swipe a generous layer of beet mash on one side of the plate.
• Add a smooth quenelle or swirl of garlicky cheese potato mash.
• Place the herb-glazed chipotle baby chicken in the center.
• Arrange the honey-glazed carrots alongside.
• Spoon extra herb glaze over the chicken.
• Garnish with microgreens, edible flowers, fresh thyme, and a few drops of herb oil.

Chef’s Tip: For a restaurant-quality finish, rest the chicken for 5–7 minutes before plating, then brush with one final coat of warm herb glaze for a glossy presentation.