Whole-roast chicken caesar salad

Whole-roast chicken caesar salad

Combine the best bits of a roast dinner and a proper chicken caesar salad in this light but flavour-packed whole-roast chicken recipe.

Whole-roast chicken caesar salad

Prefer the classic version? Try our recipe for the perfect chicken caesar salad.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, oven time 1 hour 15-25 min

Combine the best bits of a roast dinner and a proper chicken caesar salad in this light but flavour-packed whole-roast chicken recipe.

Prefer the classic version? Try our recipe for the perfect chicken caesar salad.

Nutrition: per serving

Calories
656kcals
Fat
40.1g (8.8g saturated)
Protein
52.5g
Carbohydrates
20.5g (5.1g sugars)
Fibre
0.3g
Salt
1.9g

Ingredients

  • 350g natural yogurt (we used one with added kefir)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 fat garlic cloves, crushed
  • Grated zest and juice 1 lemon
  • 1.7kg free-range chicken
  • 200g sourdough bread, cut into croutons (about 2 large slices)
  • 1 romaine or cos lettuce, roughly shredded

For the Caesar dressing

  • 6 anchovy fillets in oil, drained
  • 1 garlic clove
  • 2 free-range egg yolks
  • 1 tsp dijon mustard
  • Juice ½ lemon
  • 2 tbsp extra-virgin olive oil
  • 150ml sunflower oil or groundnut oil
  • 50g parmesan, grated

 

Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the yogurt, 2 tbsp olive oil, 1 tsp salt, crushed garlic and the zest and juice of 1 lemon in a large mixing bowl. Stir well to combine, then season with black pepper.
  2. Add the chicken and turn it to coat thoroughly in the marinade. Set aside, breast-side down and covered, in the fridge until ready to roast (see Make Ahead).
  3. Heat the oven to 200°C/180°C/gas 6. Put the marinated chicken in a non-stick roasting tin, then roast for 60-70 minutes until the juices run clear when you push a skewer into the thickest part of the thigh.
  4. Transfer the cooked chicken to a board and leave to rest. Meanwhile, add the sourdough croutons to the tin, toss well, then return to the oven for 15 minutes until crunchy.
  5. Also meanwhile, make the caesar dressing. Finely chop the anchovies and garlic together on a board with a pinch of salt, then use the flat of your knife to mash them to a paste. Add this to a glass jug or bowl, then whisk in the egg yolks, mustard, lemon juice, extra-virgin olive oil and some black pepper.
  6. Once thick and smooth, slowly trickle in the 150ml oil, whisking all the time, until you have a thick, glossy dressing. Mix in half the parmesan, then taste and adjust the seasoning – it shouldn’t need much salt because anchovies are salty. You may need to add a little cold water to thin the dressing (see Make Ahead).
  7. Put the shredded lettuce on a large platter, scatter with the sourdough croutons, then drizzle over the dressing and sprinkle with the rest of the parmesan. Carve the chicken and serve generous slices with the salad.

Nutrition

Nutrition: per serving
Calories
656kcals
Fat
40.1g (8.8g saturated)
Protein
52.5g
Carbohydrates
20.5g (5.1g sugars)
Fibre
0.3g
Salt
1.9g

delicious. tips

  1. Marinate the chicken up to a day ahead and chill, covered, until ready to roast. The dressing can be made a day ahead, too. Stir and add a splash of water to thin slightly before serving.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian chicken

Chicken stuffed with spinach and pancetta

The tasty Italian-style stuffing, made with spinach and pancetta, ensures...

Save recipe icon Save recipe icon Save recipe

Chicken breast

Easy ricotta-stuffed chicken breasts

The flavours of sun-dried tomato and fresh basil in this...

Save recipe icon Save recipe icon Save recipe

Proper chicken caesar salad

The combination of chicken, bacon, garlicky dressing and chunky sourdough...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.