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.
Recipe information
Yield
4 Servings
Ingredients
8
8
6
1
2
1½
1
8
2
1
4
2
Preparation
Step 1
Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.
Step 2
Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. 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.
Step 3
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. 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°, 45–55 minutes. 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 40 minutes (a thermometer inserted right at the joint should register 160°). 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. Reserve skillet.
Step 4
Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
Step 5
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. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
Step 6
Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.
Leave a Review
Reviews (44)
Back to TopOne of my favorite chicken recipes!! The second time I made it I had to find a 5 pound chicken so I would have enough for everyone!! Just make sure you use an instant read thermometer so you don't overcook. I also made double the amount of croutons because they are that good. The shallots come out so jammy and good. You may want more of those, too!!
Mardy M
Rolling Hills Estates, CA
10/10/2022
I made this a couple of nights ago. I used skin-on thighs and they were delicious! Like most of the reviewers, my wife raves about it! And I love a good Caesar, too - it's one of my faves. But. I feel that it was too much of the same flavour throughout. Caesar chicken, Caesar salad. It just needs a bit of flavour contrast to become one of my faves. I will make it again because my wife loves it, but I think it would be better with a contrasting dressing on the salad - maybe do the croutons with Caesar dressing, but a brighter dressing on the salad....
Bill C from Victoria BC
Victoria, B.C., Canada
2/25/2022
I’ve make this pretty regularly. Use my mini food processor to make the anchovy garlic mayo and sometimes I’ll roast some broccolini or asparagus on a sheet pan at the same time as the croutons when I want a little more veg. Fantastic recipe.
Miguel
Dallas, TX
6/17/2021
I made this recipe at least once a month--usually add some extra anchovy paste and garlic and it always tastes amazing. Make sure you bring your chicken to room temp before cooking otherwise it'll take longer. Also yummy with red onion instead of/in addition to shallots! During Whole 30 I omit the parm, roast some butternut squash instead of croutons, and make my own mayo. Mmmmmm!
Noelle
Berkeley, CA
2/19/2021
This recipe is my favourite chicken recipe.. So tender and Wonderful, the salad is perfection. MOLLY BAZ is the best..I trust her on most recipes...
j. acuna
Biarritz France.
2/14/2021
This was surprisingly easy to make - fewer steps than it looks like. BOLD in flavor and the garlic lingers long after the meal - a good thing! Used chicken thighs and it came out beautifully. Easy way to get kiddos to eat salad when they're usually reluctant. So delicious, they didn't even realize. Will make again with whatever chicken I have on hand. Wonderful for any season or occasion - weeknight dinner or guests. Just when you thought chicken caesar salad was boring and done, a fresh take makes it new again. A must in the repertoire.
LaurenC
Los Angeles, CA
1/20/2021
Chicken Caesar Salad may be in my top 5 favorite foods and this does not disappoint. I have made this at least once a month since I learned about it. This is delicious! The chicken is perfect and very anchovy-y with a good amount of garlic. The croutons are what makes this dish special, it soaks up all of the chicken drippings and turns the flavor up 100%. Currently waiting for them to finish now before I indulge in another plate of chicken caesar salad. This time with some anchovy mayo grilled shrimp and avocado.
Simon
Chicago, IL
1/3/2021