Description
This whole crispy roast chicken with asparagus caesar is a delightful dish that combines tender, flavorful chicken with crisp asparagus and a creamy caesar dressing. Perfect for a special dinner or gathering.
Ingredients
Units
Scale
For the chicken:
- 1 lemon
- 1 medium free-range chicken (around 1.5kg)
- 30g butter, softened
- 2 garlic cloves, crushed
- 1 tbsp extra virgin olive oil
For the croutons:
- 150g stale sourdough or crusty bread, torn
- 1 tbsp olive oil
For the asparagus caesar:
- 500g asparagus
- 30g shaved parmesan
For the dressing:
- 1 egg yolk
- 3 anchovies, mashed to a paste
- 1 small garlic clove, finely grated
- 2 tsp Dijon mustard
- 150ml olive oil
- 100ml sunflower oil
- 1 lemon, juiced
- 50g parmesan
Instructions
- Step 1: Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
- Step 2: Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic, and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it’s a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
- Step 3: Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
- Step 4: Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
- Step 5: Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing, the shaved parmesan, and a grinding of black pepper.
Notes
- The remaining dressing can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550
- Sugar: 2g
- Sodium: 550mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg
