Caesar Roast Chicken
Caesar Roast Chicken
Ingredients
For the Caesar Dressing
- 3 garlic cloves
- 100 g Parmesan cheese
- 1 lemon, juice of
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 egg yolks
- 200 ml olive oil
- 1 salt, to taste
- 1 pepper, to taste
For the Chicken and Croutons
- 1 whole chicken
- 1 salt, to taste
- 1 pepper, to taste
- 1 olive oil, for drizzling
- 1/2 loaf ciabatta bread
- 1 fresh rosemary sprigs
- 1 fresh thyme sprigs
- 1 Parmesan cheese, for topping
For Serving
- 1 cos lettuce
- 1 Caesar dressing, remaining from preparation
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Add the garlic cloves, 100g Parmesan cheese, the juice of 1 lemon, 2 teaspoons of Dijon mustard, 2 tablespoons of white wine vinegar, and 1 tablespoon of Worcestershire sauce to a food processor.
⏱️ 3 min
- 3
Add the 2 egg yolks to the food processor.
⏱️ 1 min
- 4
Blend the ingredients until they form a smooth mixture.
⏱️ 2 min
- 5
While the food processor is running, slowly drizzle in 200ml of olive oil until the dressing becomes thick and fully emulsified.
⏱️ 3 min
- 6
Season the dressing with salt and pepper to taste. Set the prepared Caesar dressing aside.
⏱️ 1 min
- 7
Pat the whole chicken thoroughly dry with a paper towel. This helps achieve crispy skin.
⏱️ 2 min
- 8
Season the chicken generously all over with salt and pepper. Drizzle olive oil over the seasoned chicken and massage it into the skin to ensure it's well coated.
⏱️ 3 min
- 9
Place the prepared chicken in an oven-safe roasting dish.
⏱️ 1 min
- 10
Tear half a loaf of ciabatta bread into rustic chunks and arrange them around the chicken in the roasting dish.
⏱️ 2 min
- 11
Pour some of the prepared Caesar dressing over the ciabatta chunks, ensuring they are well coated.
⏱️ 1 min
- 12
Add fresh sprigs of rosemary and thyme to the roasting dish alongside the chicken and bread.
⏱️ 1 min
- 13
Roast the chicken and croutons in the preheated oven at 180°C for 1 hour and 15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the ciabatta croutons are golden brown and crispy.
⏱️ 75 min•🌡️ 180 - 14
Once cooked, remove the dish from the oven. Grate extra Parmesan cheese over the warm, crispy croutons.
⏱️ 2 min
- 15
Serve the Caesar roast chicken and croutons immediately with fresh cos lettuce. Drizzle the remaining Caesar dressing over the cos lettuce before serving.
⏱️ 3 min
Kitchen Tools
Caesar Roast Chicken
For the Caesar Dressing
- 3 garlic cloves
- 100 g Parmesan cheese
- 1 lemon, juice of
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 egg yolks
- 200 ml olive oil
- 1 salt, to taste
- 1 pepper, to taste
For the Chicken and Croutons
- 1 whole chicken
- 1 salt, to taste
- 1 pepper, to taste
- 1 olive oil, for drizzling
- 1/2 loaf ciabatta bread
- 1 fresh rosemary sprigs
- 1 fresh thyme sprigs
- 1 Parmesan cheese, for topping
For Serving
- 1 cos lettuce
- 1 Caesar dressing, remaining from preparation
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Add the garlic cloves, 100g Parmesan cheese, the juice of 1 lemon, 2 teaspoons of Dijon mustard, 2 tablespoons of white wine vinegar, and 1 tablespoon of Worcestershire sauce to a food processor.
⏱️ 3 min - 3
Add the 2 egg yolks to the food processor.
⏱️ 1 min - 4
Blend the ingredients until they form a smooth mixture.
⏱️ 2 min - 5
While the food processor is running, slowly drizzle in 200ml of olive oil until the dressing becomes thick and fully emulsified.
⏱️ 3 min - 6
Season the dressing with salt and pepper to taste. Set the prepared Caesar dressing aside.
⏱️ 1 min - 7
Pat the whole chicken thoroughly dry with a paper towel. This helps achieve crispy skin.
⏱️ 2 min - 8
Season the chicken generously all over with salt and pepper. Drizzle olive oil over the seasoned chicken and massage it into the skin to ensure it's well coated.
⏱️ 3 min - 9
Place the prepared chicken in an oven-safe roasting dish.
⏱️ 1 min - 10
Tear half a loaf of ciabatta bread into rustic chunks and arrange them around the chicken in the roasting dish.
⏱️ 2 min - 11
Pour some of the prepared Caesar dressing over the ciabatta chunks, ensuring they are well coated.
⏱️ 1 min - 12
Add fresh sprigs of rosemary and thyme to the roasting dish alongside the chicken and bread.
⏱️ 1 min - 13
Roast the chicken and croutons in the preheated oven at 180°C for 1 hour and 15 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F) and the ciabatta croutons are golden brown and crispy.
⏱️ 75 min•🌡️ 180 - 14
Once cooked, remove the dish from the oven. Grate extra Parmesan cheese over the warm, crispy croutons.
⏱️ 2 min - 15
Serve the Caesar roast chicken and croutons immediately with fresh cos lettuce. Drizzle the remaining Caesar dressing over the cos lettuce before serving.
⏱️ 3 min