Caesar salad roast chicken

Indulge in the classic flavors of a Caesar salad with juicy roast chicken. A perfect marriage of savory, tender meat with crisp, fresh greens.

Ingredients:

• 8 anchovies, mashed to a paste
• 8 garlic cloves, finely grated
• 6 Tbsp. mayonnaise, divided
• 1 Tbsp. Dijon mustard, plus more for serving
• 2 Tbsp. extra-virgin olive oil, divided
• 1½ tsp. freshly ground black pepper, plus more
• 1 (3½–4-lb.) whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
• Kosher salt
• 8 medium shallots, unpeeled, halved lengthwise
• 2 lemons, divided
• 1 oz. Parmesan, finely grated
• 4 oz. country-style bread, torn into (1½") pieces
• 2 romaine hearts, leaves separated, torn

Instructions:

1. Position a rack in the lower third of the oven and preheat to 450°F. Combine anchovies, garlic, 3 tablespoons of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of oil, and 1½ teaspoons of pepper in a small bowl, whisking the ingredients together. Set aside 1 tablespoon of the anchovy mayo in a separate small bowl.
2. Dry the chicken thoroughly and season the inside and outside generously with salt. Place the chicken breast side up in a cast-iron skillet, tucking the wings underneath. If using chicken legs, nestle them under and around the chicken. Season with salt and pepper. Brush the remaining anchovy mayo over the entire chicken, ensuring it gets into all the crevices, and then brush the shallots with any remaining anchovy mayo.
3. Position the chicken in the oven so the legs are pointing towards the back (the hottest part of the oven to help cook the legs faster) and roast until some of the anchovy mayo and fat start to drip onto the shallots, approximately 15 minutes. Remove from the oven and turn the shallots with tongs to coat them in the drippings. Place the skillet back into the oven and continue roasting the chicken, stirring the shallots occasionally, until they turn golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 155°F, about 45-55 minutes. If the top of the chicken starts to get too dark before it's fully cooked, tent that area with foil while leaving the rest exposed. For chicken legs, start checking at 40 minutes (a thermometer inserted at the joint should read 160°F). Transfer the chicken and shallots to a cutting board, leaving any juices and fat in the skillet. If the shallots need more time to cook, continue roasting them a bit longer without the chicken before proceeding. Keep the skillet aside.
4. Lower the oven temperature to 400°F. Grate half of the zest of one lemon into a large bowl, then squeeze in the juice from the lemon. Add the reserved 1 tablespoon of anchovy mayo, remaining 3 tablespoons of mayo, 1 tablespoon of oil, and whisk to combine. Stir in Parmesan and season with salt and pepper. Set the dressing aside.
5. Add the bread to the reserved skillet with the fat and coat it. Return the skillet to the oven and toast the bread, tossing it halfway through, until it turns golden brown and crisp, which should take about 12-15 minutes. Move the croutons to the bowl with the reserved dressing. Add the romaine lettuce and gently toss until the lettuce is evenly coated. Season the salad with salt and pepper.
6. Slice the remaining lemon into wedges. Carve the chicken and place it back into the skillet or transfer it to a platter. Arrange the shallots and lemon wedges around the chicken. Serve with the salad and additional mustard on the side.

Summary:

• Calories: 5500 kcal
• Fat: 384 g
• Protein: 333 g
• Carbs: 181 g
• Potassium: 7050 mg
• Magnesium: 608 mg