Ingredients
Preparation
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 RecipesGreek-Style Baked Chicken Cutlets Sichuan Chicken Wings Feta Chicken 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, gratedDirections
1Put 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.
Ingredients
Directions
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.