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Lemon-baked chicken with chicory salad and citrus dressing
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A roast chicken is a wonderful thing, and in this recipe Michael Caines ensures there's plenty of bright lemon flavour to pair with the perfectly cooked meat. The chicory and orange salad on the side turns this into a wonderfully light dish – serve with simply boiled new potatoes on the side for a more substantial main.
First published in 2019
Ingredients
Metric
Imperial
- 1 free-range chicken, weighing approx. 4kg
- 2 lemons
- 30g of lemon thyme
- 1 garlic bulb, halved
- sea salt
- freshly ground black pepper
- 150g of unsalted butter, softened
- 100ml of water
Vinaigrette
- 75g of wholegrain mustard
- 1/2 tsp Dijon mustard
- 1 garlic clove, crushed
- 75ml of lemon juice
- 200ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
Chicory salad
- 5 chicory, large
- 3 oranges, segmented
- chopped parsley, to garnish
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat an oven to 200°C/gas mark 6. Season the chicken inside and out with salt and pepper, then place 1 of the lemons, the halved garlic bulb and the lemon thyme inside the cavity
- 1 free-range chicken, weighing approx. 4kg
- sea salt
- freshly ground black pepper
- 2 lemons
- 1 garlic bulb, halved
- 30g of lemon thyme
2
Place the chicken on a roasting tray and smear the softened butter all over the bird. Cook for 45 minutes, basting regularly, then pour the water into the bottom of the tray. Return to the oven for 10 more minutes, or until the chicken is cooked through and its juices run clear
- 150g of unsalted butter, softened
- 100ml of water
3
Once cooked, remove the chicken from the oven and cover it with the juice of the remaining lemon. Set aside to rest for 15 minutes
4
While the chicken rests, prepare the salad. Whisk together the mustards, garlic and lemon juice, then slowly add the olive oil, whisking constantly. Season to taste, then emulsify the dressing with a stick blender
- 75g of wholegrain mustard
- 1/2 tsp Dijon mustard
- 1 garlic clove, crushed
- 75ml of lemon juice
- 200ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
5
Remove the larger outer leaves of the chicory and set aside to garnish. Chop the rest of the chicory and place in a large bowl, then dress generously with the mustard dressing
- 5 chicory, large
6
To serve, carve the chicken breasts into slices (the legs and the rest of the chicken make incredible leftovers). Divide between plates and place a large leaf of chicory alongside. Fill the leaf with the dressed salad, top with orange segments and finish with the chopped parsley. Season and serve immediately with some of the juices in the bottom of the roasting pan
- 3 oranges, segmented
- chopped parsley, to garnish
- sea salt
- freshly ground black pepper
First published in 2019
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