Caesar salad roast chicken: a delicious twist on a classic

Ingredients for Caesar salad roast chicken

• 8 anchovies, mashed to a paste

• 8 garlic cloves, finely grated

• 90 ml mayonnaise, divided

• 15 ml Dijon mustard, plus more for serving

• 30 ml extra-virgin olive oil, divided

• 8 g freshly ground black pepper, plus more

• 1 whole chicken (1.5–1.8 kg) or 4 chicken legs (thigh and drumstick; about 1.4 kg)

• kosher salt

• 8 medium shallots, unpeeled, halved lengthwise

• 2 lemons, divided

• 28 g Parmesan, finely grated

• 113 g country-style bread, torn into 4 cm pieces

• 2 romaine hearts, leaves separated, torn

How to make Caesar salad roast chicken

1. Place a rack in the lower third of the oven and preheat to 230°C (fan 210°C).

2. In a small bowl, whisk together the anchovies, garlic, 45 ml mayonnaise, 15 ml mustard, 15 ml oil, and 1½ tsp pepper. Set aside 15 ml of the anchovy mayonnaise in another small bowl.

3. Pat the chicken dry and season both the outside and inside generously with salt. Arrange the chicken breast side up in a frying pan, tucking the wings underneath. If using shallots, arrange them around the chicken and season with salt and pepper.

4. Brush the remaining anchovy mayonnaise all over the chicken, ensuring it gets into all the nooks and crannies. Brush any leftover mayonnaise onto the shallots.

5. Place the frying pan in the oven with the legs facing towards the back (the hottest part) and roast until some anchovy mayonnaise and fat begin to drip onto the shallots, about 15 minutes.

6. Remove the frying pan from the oven and, using tongs, turn the shallots to coat them in the drippings. Return the frying pan to the oven and continue roasting the chicken, stirring the shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 68°C, about 45–55 minutes. If the skin begins to darken too much before the chicken is done, tent the area with foil, leaving the rest of the chicken exposed. If using chicken legs, start checking the temperature at 40 minutes (the thermometer inserted at the joint should read 71°C).

7. Transfer the chicken and shallots to a cutting board, leaving any juices and fat in the frying pan. If the shallots need more time to soften and caramelise, roast them a bit longer without the chicken before proceeding. Reserve the frying pan.

8. Reduce the oven temperature to 200°C (fan 180°C). Finely grate the zest from half of the lemon into a large bowl, then cut the lemon in half and squeeze in the juice.

9. Add the reserved 15 ml anchovy mayonnaise, the remaining 45 ml mayonnaise, and the remaining 15 ml oil to the bowl, whisking to combine. Stir in the Parmesan and season with salt and pepper. Set the dressing aside.

10. Add the bread to the reserved frying pan with the fat and turn to coat. Return the frying pan to the oven and toast the bread, tossing halfway through, until golden brown and crisp, about 12–15 minutes.

11. Transfer the croutons to the bowl with the reserved dressing. Add the romaine lettuce and gently toss until the leaves are well coated. Season the salad with salt and pepper.

12. Slice the remaining lemon into wedges. Carve the chicken and nestle it back into the frying pan or transfer it to a platter, arranging the shallots and lemon wedges around it.

13. Serve with the salad and extra mustard on the side.

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.