Caesar Salad Roast Chicken

Ingredients for Caesar Salad Roast Chicken

• 8 anchovies, mashed to a paste

• 8 garlic cloves, finely grated

• 90ml mayonnaise, divided

• 1 tablespoon Dijon mustard, plus more for serving

• 2 tablespoons extra-virgin olive oil, divided

• 1 1/2 teaspoons freshly ground black pepper, plus more

• 1 (3 1/2–4-lb.) whole chicken or 4 chicken legs (thigh and drumstick

• about 1.4kg .)

• Kosher salt

• 8 medium shallots, unpeeled, halved lengthwise

• 2 lemons, divided

• 30g Parmesan, finely grated

• 110g country-style bread, torn into (1 1/2") pieces

• 2 cos hearts, leaves separated, torn

Place a rack in lower third of oven; preheat to 232°C. Whisk anchovies, garlic, 45ml mayonnaise, 1 tablespoon mustard, 1 tablespoon oil, and 1 1/2 teaspoons pepper in a small bowl. Set aside 1 tablespoon anchovy mayo in another small bowl.

Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.

Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 68°C, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 71°C). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.

Reduce oven temperature to 204°C. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 tablespoon anchovy mayo, remaining 45ml mayo, and remaining 1 tablespoon oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.

Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add cos and gently toss until lettuce is well coated. Season salad with salt and pepper.

Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.