Whole crispy roast chicken & asparagus caesar
- Preparation and cooking time
- More effort
- Serves 4 - 6
- 1 lemon
- 1 medium free-range chicken (around 1.5kg)
- 30g butter, softened
- 2 garlic cloves, crushed
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 150g stale sourdough or crusty bread, torn
- 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
- 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 (save the rest for leftovers – see tip below), the shaved parmesan and a grinding of black pepper.