Whole-Roast Chicken with Caesar Salad

AuthorGeo FoodsCategory

Ingredients

 · 350 g yogurt
 · 2 tablespoons olive oil
 · 1 teaspoon salt
 · 2 crushed garlic cloves
 · Grated zest and juice 1 lemon
 · 1½ kg chicken
 · 200 g sourdough bread, cut into croutons
 · 1 cos lettuce shredded
 For the Caesar Dressing
 · 6 anchovy fillets in oil, drained
 · 4 garlic cloves
 · 2 egg yolks
 · 1 teaspoon dijon mustard
 · Juice ½ lemon
 · 2 tablespoons olive oil
 · 150 ml sunflower oil
 · 50 g parmesan, grated

Preparation

1

Put the yogurt, olive oil, salt, garlic and the lemon zest and juice in a mixing bowl. Stir well to combine, then season with black pepper. Add the chicken and coat it well. Set aside until ready to roast. Heat the oven to 200°C. Put the chicken in a roasting tin, roast for an hour until the juices run clear. Transfer the cooked chicken to a board and leave to rest. Meanwhile, add the sourdough croutons to the tin, toss well and return to the oven for 15 minutes. Chop the anchovies and garlic together with a pinch of salt and mash them to a paste. Add this to a bowl, then whisk in the egg yolks, mustard, lemon juice, olive oil and black pepper. Slowly trickle in the 150 ml oil, whisking, until you have a thick dressing. Mix in half parmesan and adjust the seasoning. Put the lettuce on a platter, scatter with the croutons, drizzle over the dressing and sprinkle with the rest of the parmesan. Carve the chicken and serve with the salad.

Related Recipes

Ingredients

 · 350 g yogurt
 · 2 tablespoons olive oil
 · 1 teaspoon salt
 · 2 crushed garlic cloves
 · Grated zest and juice 1 lemon
 · 1½ kg chicken
 · 200 g sourdough bread, cut into croutons
 · 1 cos lettuce shredded
 For the Caesar Dressing
 · 6 anchovy fillets in oil, drained
 · 4 garlic cloves
 · 2 egg yolks
 · 1 teaspoon dijon mustard
 · Juice ½ lemon
 · 2 tablespoons olive oil
 · 150 ml sunflower oil
 · 50 g parmesan, grated

Directions

1

Put the yogurt, olive oil, salt, garlic and the lemon zest and juice in a mixing bowl. Stir well to combine, then season with black pepper. Add the chicken and coat it well. Set aside until ready to roast. Heat the oven to 200°C. Put the chicken in a roasting tin, roast for an hour until the juices run clear. Transfer the cooked chicken to a board and leave to rest. Meanwhile, add the sourdough croutons to the tin, toss well and return to the oven for 15 minutes. Chop the anchovies and garlic together with a pinch of salt and mash them to a paste. Add this to a bowl, then whisk in the egg yolks, mustard, lemon juice, olive oil and black pepper. Slowly trickle in the 150 ml oil, whisking, until you have a thick dressing. Mix in half parmesan and adjust the seasoning. Put the lettuce on a platter, scatter with the croutons, drizzle over the dressing and sprinkle with the rest of the parmesan. Carve the chicken and serve with the salad.

Whole-Roast Chicken with Caesar Salad

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