Whole-Roast Chicken with Caesar Salad

  • 02 Apr - 08 Apr, 2022
  • Mag The Weekly
  • Cookery


· 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


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.