HARVESTLAND® TENDERREADY® Sous-Vide Style Half Chicken

Servings: 12

Half Chicken with Apple-Roasted Butternut Squash Salad


  • 1/4 c. Olive oil — divided
  • 2 Spanish onion — sliced into half circles
  • 6 c. Butternut squash — diced
  • 6 c. Granny Smith apple — diced
  • 1 1/2 c. Candied pecans
  • 4 Red chile peppers — sliced
  • 1 1/2 qt. Brussels sprout leaves — blanched


  1. Preheat oven to 350ºF.
  2. Remove HARVESTLAND® TENDERREADY® Chicken Halves from package. Place on a sheet pan and place in the oven; heat to an internal temperature of 180ºF.
  3. In a large rondeau, add half of the olive oil; bring to its smoke point. Add onions and cook until translucent; add butternut squash and green apple. Place rondeau in the oven for 8 to 10 minutes, until the butternut squash is fork tender. Remove from oven.
  4. Stir in pecans.
  5. In a large sauté pan, add the remaining olive oil. Over high heat, add red chiles; toss quickly. Add Brussels sprout leaves; season with salt and pepper, then remove from heat.