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Caesar salad roast chicken
Skip the grill and roast your chicken to perfection to serve alongside a savoury and creamy Caesar salad.
YIELDS
4
TO
6
Ingredients
Chicken
- 1 (1.5–1.75 kg) whole chicken
- 1/4 cup (60 ml) mayonnaise
- 3 tablespoons finely grated Parmigiano Reggiano cheese
- 1 anchovy, minced
- 1/2 teaspoon garlic powder
- 1 lemon, divided
- Kosher salt and black pepper
- 1/2 cup (30 g) panko breadcrumbs
- 2 tablespoons olive oil
Salad
- 2 anchovies, minced
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 3 tablespoons mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1/4 cup (20 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt and black pepper
- 1 head romaine lettuce or 4 baby gems, roughly chopped or leaves picked
Directions
Chicken
- Heat your oven to 425°F.
- Spatchcock or flatten the chicken by removing the backbone. To remove the backbone, flip the chicken over so that it sits breast side down and use a pair of kitchen shears to carefully cut along either side of the backbone. Flip the chicken over and press down on the breastbone to flatten. Place your chicken onto a rack-lined sheet pan. For easy cleanup, feel free to line the sheet pan with aluminum foil before fitting with a rack. Leave the chicken at room temperature for 20 minutes to take the chill of the fridge off.
- Meanwhile, in a small bowl, whisk together the mayonnaise, Parmigiano, anchovy, and garlic powder. Add the zest from the whole lemon and the juice from half, reserving the other half for the salad. Season with ½ tsp of pepper and set aside.
- Pat the chicken dry with a few pieces of paper towel and season well with salt and pepper. Spread the mayo mixture all over the top of the chicken. In a small bowl, toss together the panko and olive oil, season with salt and pepper, then scatter over the chicken.
- Roast the chicken for 45 minutes to one hour or until the chicken is cooked through to 165°F, loosely tenting with aluminum foil if it is browning too quickly.
- Remove the chicken from the oven and set aside to rest while you prepare the salad.
Salad
- Add the anchovy and Dijon into the bowl.
- Mince in the garlic and mash into a paste.
- Whisk in the mayonnaise and the juice from the remaining lemon half as well as the red wine vinegar and oil.
- Stir in the Parmigiano Reggiano and season to taste with salt and pepper.
- Add in the lettuce and toss well.
Serve
- Transfer the salad to a large serving platter, top with additional Parmigiano Reggiano and pepper, and serve alongside the chicken. Enjoy!
