Roast Chicken with Horseradish Beets

  • Yield 6 servings


2 tablespoons olive oil
6 chicken breast quarters, bone in, skin on, backbone discarded or saved for stock (about 3 1/2 pounds)
1 teaspoon salt
1 teaspoon freshly ground pepper
Glazed Horseradish Beets:
2 (15 oz) can tiny baby beets, drained, 1 1/3 cups juice reserved for sauce
1/2 stick (1/4 cup) unsalted butter
3 tablespoons prepared horseradish
2 tablespoons maple syrup (preferably dark amber or Grade B)
2 1/2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Anise Scented Jus:
1 1/3 cups fresh or canned beet juice
1 whole star anise
1 stick (1/4 cup) cold unsalted butter, cut into bits
1/2 teaspoon salt
white pepper to taste
juice of 1 small lemon


  1. Preheat oven to 375 degrees. Season chicken with salt and pepper and arrange, skin side up, on rack on 2 large baking sheets. Drizzle evenly with olive oil and roast until a meat thermometer registers 185 degrees, or 40 minutes.
  2. Meanwhile, melt butter with horseradish, maple syrup, vinegar, salt, and pepper in a large heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.
  3. For anise jus: Put beet juice in a small saucepan with the star anise. Boil the juice over high heat for about 3 to 4 minutes, or until it is reduced to about 1/2 cup. Turn off heat, and let juice sit for 15 minutes.
  4. Turn heat to moderate, and whisk in butter, a few pieces at a time. When all butter is incorporated, continue to cook, whisking constantly, for another 3 to 4 minutes to thicken the sauce slightly. Season with the salt, white pepper, and lemon juice. Serve immediately with glazed baby beets over chicken.



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