Chicken and Bacon with Caesar Salad
Roast chicken wrapped in bacon with crisp lettuce, crunchy croutons and creamy Caesar dressing. Simple, smoky and a total classic!
Ingredients
For the Chicken
- 1 x 1.8kg chicken, spatchcocked and slashed
- 12 slices of bacon
- 1 very thick slice of bread
- 1 small bunch of thyme
- 1 small bunch of rosemary
- 3 lemons, halved
- 50ml olive oil
- Salt and pepper
For the dressing
- 4 cloves of garlic, poached in wine or water for 3 mins and drained
- 50g grated parmesan
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml vegetable oil
- 4 white anchovies
- 1 tbsp white wine vinegar
- Splash of water
To serve
- 2 butterhead lettuces
- Grated parmesan
Method
Preheat the oven to 220c.
Place the bread onto a roasting tray, top with the chicken and herbs. Season and drizzle over the oil.
Pop the lemons and herbs around and roast for 30 minutes. Cover in bacon and cook for another 30 minutes.
To make the dressing blitz the egg yolks and Dijon in a food processor. Add the garlic and anchovies, then slowly drizzle in the oil until thick. If you prefer a thinner dressing add a splash of water finish with the vinegar and parmesan.
Chop up the bread for croutons with the chicken and bacon. Mix with the lettuce, drizzle over dressing, garnish with lemons and grated parmesan.
Ingredients
For the Chicken
- 1 x 1.8kg chicken, spatchcocked and slashed
- 12 slices of bacon
- 1 very thick slice of bread
- 1 small bunch of thyme
- 1 small bunch of rosemary
- 3 lemons, halved
- 50ml olive oil
- Salt and pepper
For the dressing
- 4 cloves of garlic, poached in wine or water for 3 mins and drained
- 50g grated parmesan
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml vegetable oil
- 4 white anchovies
- 1 tbsp white wine vinegar
- Splash of water
To serve
- 2 butterhead lettuces
- Grated parmesan
Method
Preheat the oven to 220c.
Place the bread onto a roasting tray, top with the chicken and herbs. Season and drizzle over the oil.
Pop the lemons and herbs around and roast for 30 minutes. Cover in bacon and cook for another 30 minutes.
To make the dressing blitz the egg yolks and Dijon in a food processor. Add the garlic and anchovies, then slowly drizzle in the oil until thick. If you prefer a thinner dressing add a splash of water finish with the vinegar and parmesan.
Chop up the bread for croutons with the chicken and bacon. Mix with the lettuce, drizzle over dressing, garnish with lemons and grated parmesan.
