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Roast Chicken with Caesar Vegetables and Anchovy Dressing Recipe

★★★★★

4.5 from 72 reviews
  • Author: Hailey
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x

Description

This recipe for roast chicken with Caesar vegetables pairs a succulent, golden roasted whole free-range chicken with vibrant, tender asparagus, green beans, and peas. A rich homemade anchovy Caesar dressing and crispy baguette croutons complete the dish, delivering a perfect balance of savory flavors and fresh textures.

Ingredients

Scale

Dressing

  • 6 anchovy fillets
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 garlic cloves
  • 1 medium egg
  • 150ml vegetable oil
  • 15g Parmesan, finely grated

Chicken and Vegetables

  • ¼ small pack tarragon, 1 tbsp finely chopped, remainder snipped into small sprigs
  • 25g soft butter
  • 4 anchovy fillets, finely chopped
  • 1½ kg whole free-range chicken
  • 200g fine-stemmed asparagus spears, ends snapped off if woody
  • 200g green beans, trimmed, halved and blanched for 2 minutes
  • 170g frozen peas
  • ¼ baguette, cut into chunky croutons

Instructions

  1. Make the dressing: Place 6 anchovy fillets, red wine vinegar, Dijon mustard, garlic cloves, and the medium egg into a small bowl. Using a stick blender, blitz until well mixed. Gradually add the vegetable oil in a thin stream while blending until the mixture thickens into a creamy dressing. Stir in finely grated Parmesan, season to taste, then chill until ready to serve.
  2. Prepare the chicken: Preheat the oven to 190°C (170°C fan)/gas mark 5. Mix 1 tablespoon of finely chopped tarragon, 25g of soft butter, and 4 finely chopped anchovy fillets. Gently loosen the skin of the chicken breast and rub this butter mixture underneath. Rub any remaining butter and anchovy mix all over the outside of the chicken.
  3. Roast the chicken: Place the chicken in a roasting tin and roast in the preheated oven for 1 hour or until golden and nearly fully cooked.
  4. Add vegetables to roast: After 1 hour, add the asparagus spears and blanched green beans to the roasting tin around the chicken. Continue roasting for 12 minutes.
  5. Finish cooking with peas: Scatter the frozen peas over the chicken and vegetables, then roast for an additional 3 minutes until the chicken is cooked through, the vegetables are tender, and the peas are heated.
  6. Prepare croutons: While the chicken roasts, place the chunky baguette croutons on a baking sheet. Toast in the oven for about 10 minutes until golden and crisp.
  7. Serve: Scatter the roasted chicken and vegetables with the toasted croutons and tarragon sprigs. Spoon some of the dressing over the dish and serve the remaining dressing separately at the table.

Notes

  • Ensure the egg used for the dressing is fresh and pasteurized to avoid any food safety issues since it is used raw.
  • You can blanch the green beans in boiling water for 2 minutes before adding them to the roasting tin to ensure they cook evenly.
  • Use a stick blender or food processor for a smooth dressing texture.
  • If tarragon is unavailable, substitute with fresh flat-leaf parsley or basil for a different herbaceous note.
  • Allow the chicken to rest for 5-10 minutes after roasting for juicier meat before carving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: European

Keywords: roast chicken, Caesar vegetables, anchovy dressing, roasted asparagus, green beans, peas, baguette croutons

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Find it online: https://letscookitnow.com/roast-chicken-with-caesar-vegetables-and-anchovy-dressing-recipe/