Crispy Roast Chicken with Asparagus Caesar

Name: Crispy Roast Chicken with Asparagus Caesar
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 1 medium free-range chicken; 500 g asparagus; 2 lemon; 2 clove garlic, crushed; 1 small garlic clove, finely grated; 30 g butter, softened; 150 g stale sourdough or crusty bread, torn; 1 egg yolk; 3 anchovies mashed to a paste; 2 tsp Dijon mustard; 1 tbsp extra virgin olive oil; 150 ml olive oil; 100 ml sunflower oil; 80 g Parmesan

This roast chicken Caesar turns a classic salad into a hearty, crowd-pleasing main dish. Juicy lemon-garlic chicken, crisp homemade croutons, tender asparagus, and a rich Parmesan dressing come together for a fresh but satisfying dinner.

Servings6 Portions

Prep Time30 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

medium free-range chicken
1
asparagus
500 g
lemon
2
garlic, crushed
2 clove
small garlic clove, finely grated
1
butter, softened
30 g
stale sourdough or crusty bread, torn
150 g
egg yolk
1
anchovies mashed to a paste
3
Dijon mustard
2 tsp
extra virgin olive oil
1 tbsp
olive oil
150 ml
sunflower oil
100 ml
Parmesan
80 g

Step-by-Step Instructions

Heat the oven to 200C/180C fan/gas 6. Finely zest 1 lemon into a small bowl, then cut the lemon in half. Season the chicken cavity with salt and black pepper, then place the lemon halves inside.

Mix the softened butter with the lemon zest, 2 crushed garlic cloves, and a generous pinch of salt and black pepper. Gently loosen the skin over the chicken breast and spread the butter underneath. Rub the outside with a drizzle of olive oil and season well.

Roast the chicken for 30 minutes. Lower the oven to 180C/160C fan/gas 4 and continue roasting for 50 to 60 minutes, or until the juices run clear and the thickest part of the thigh reaches 75C. Transfer to a board, cover loosely, and rest for 20 minutes.

Meanwhile, make the dressing. In a bowl, whisk the egg yolk, anchovy paste, finely grated garlic, and Dijon mustard until smooth. Slowly whisk in the olive oil and sunflower oil until emulsified. Whisk in the juice of 1 lemon, then add the grated Parmesan. If needed, thin with up to 50 ml warm water. Season to taste.