Skillet Caesar Salad Roast Chicken

Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉

I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.

This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.

For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.

Yield: Serves 4

• 8 anchovies, mashed to a paste
• 8 garlic cloves, finely grated
• 6 T mayonnaise, divided
• 1 T Dijon mustard
• 2 T extra-virgin olive oil, divided
• 1 ½ tsp freshly ground black pepper, plus more
• 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
• Kosher salt
• 8 medium shallots, unpeeled, halved lengthwise
• 1 to 2 lemons, divided
• 1 oz Parmesan, finely grated, plus more for garnish
• 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
• 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)

1. Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
2. Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
3. Set aside 1 tablespoon of the anchovy mayo in another small bowl.
4. Pat chicken dry; season outside and inside all over with salt.
5. Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
6. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
7. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
8. Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
9. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
10. Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
11. Reduce oven temperature to 400°.
12. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
13. Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
14. Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
15. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
16. Slice remaining lemon into wedges.
17. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.

Simple Caesar Salad

No anchovies… No raw egg… This Caesar salad dressing is made with everyday pantry staples and is absolutely delicious!

My friend brought this salad for a special lunch at my house and I have made it several times since. My family is addicted. 🙂 The recipe is from RealSimple.com. I added salt and pepper to taste. I usually double the recipe as it keeps well in the refrigerator in a jar- always ready for the next salad!

Yield: Serves 4 to 6

• 4 to 5 slices sourdough bread, cut into cubes
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 2 tablespoons freshly grated Parmesan cheese, plus more for shaving or grating over the finished salad
• 1 (12-ounce) package romaine hearts (3 hearts)
• coarse salt and freshly ground black pepper, to taste

1. Heat oven to 350°F. (I used my toaster oven!)
2. Toss the bread cubes with 1 tablespoon of the olive oil and season with salt and freshly ground pepper. Spread the cubes on a baking sheet and bake 10 to 12 minutes, or until golden. Set aside to cool.
3. In a separate bowl, whisk together the remaining olive oil, mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, and Parmesan until well blended. Taste an adjust seasonings as desired. (I place it in a jar and shake to combine.)
4. Remove any wilted outer leaves from romaine hearts and slice. Wash and spin dry.
5. Toss washed romaine with croutons and dressing. Top with Parmesan shavings (or grated Parmesan) and season with freshly ground pepper.

One Year Ago:

• Roasted Zucchini with Thyme

Two Years Ago:

• Tzatziki
• Mushroom, Leek, & Wild Rice Soup

If you like this you may also like:

• Creamy Caesar Salad Dressing

Creamy Caesar Salad Dressing

My husband has a new favorite salad dressing! 🙂 I have made caesar salad dressing in the past but have stayed away from using a raw egg. What a difference it made to finally use one! This dressing is fabulous. We ate it on our beautiful CSA romaine and baby red salad kale. I topped the greens with finely grated Parmesan cheese and Trader Joe’s whole wheat Tuscan Pane transformed into rustic croutons.

This dressing was adapted from a Food and Wine “staff favorite” recipe, contributed by April Bloomfield and her book A Girl and Her Pig. The original recipe suggests serving it over Little Gem Lettuce or with grilled chicken – both sound wonderful as well. GREAT!

• 1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (I used whole wheat Tuscan Pane from Trader Joe’s)
• 10 anchovy fillets, plus more for garnish
• 1/4 cup red wine vinegar
• 3 tablespoons Dijon mustard
• 2-3 garlic cloves
• 1 large egg
• 1 cup vegetable oil (I used canola)
• 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
• Kosher salt
• Freshly ground pepper
• 18 ounces Romaine, Baby Red Salad Kale, and/or Little Gem lettuce, leaves separated and chilled

1. Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 8 to 10 minutes, until golden and crisp; let the croutons cool.
2. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 cup of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes.
3. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets, if desired, and serve right away, topping with or passing shredded Parmigiano cheese at the table.