Roast Chicken, And Salad The Day After

By Gabrielle Hamilton

Published March 27, 2001

Total Time
1 hour 45 minutes
Rating
4(16)
Comments
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Featured in: THE CHEF; Gabrielle Hamilton

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Ingredients

Yield:4 servings

FOR THE CHICKEN

  • 1 4- to 5-pound chicken

  • 1 ½ lemons

  • 10 cloves garlic, lightly smashed

  • Leaves of 3 sprigs rosemary

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons Dijon mustard

  • Coarse salt and black pepper

FOR THE SALAD

  • 2 cloves garlic, ground to a paste with a pinch of salt

  • 1 ½ tablespoons Dijon mustard

  • 1 ½ tablespoons red wine vinegar

  • ¼ cup extra virgin olive oil

  • Coarse salt and black pepper

  • 1 ½ heads Bibb lettuce

  • 4 thick slices crusty bread

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 260 milligrams cholesterol; 1079 calories; 39 grams monosaturated fat; 14 grams polyunsaturated fat; 19 grams saturated fat; 78 grams fat; 4 grams fiber; 1577 milligrams sodium; 70 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For chicken, heat oven to 350 degrees. Place chicken in ceramic or glass baking dish. Squeeze lemons on top; leave halves in dish. Add garlic, rosemary, olive oil and mustard. Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan. Place breast side down, and season once more. Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour. Remove from oven, and cool.

  2. Step 2

    Place chicken on a cutting board with a groove or lip to catch all juices. Cut chicken, and serve as you wish. Pour juices and shreds of meat on cutting board back into baking dish. Pick small pieces of meat from backbone and from wings, and add to dish. Discard lemon halves. Wrap dish in plastic, and refrigerate.

  3. Step 3

    For the salad, spoon off fat from pan the next day. Allow pan juices to come to room temperature. With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl. Mix in vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper. Tear handfuls of lettuce in half, and add to bowl. Toss until well coated.

  4. Step 4

    To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates. Place greens on top. Warm bread in a low oven, then place on side of plate.

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Ratings

4 out of 5
16 user ratings
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Comments

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Barbara

Very garlicky. Chop the rosemary leaves.

Jen in Astoria

Flavor is delicious. My only complaint is that when following the recipe to a T, as written, I had very few pan drippings and had to deglaze a bit to get enough liquid to work up a reasonable vinagrette. Very good flavor though. Would serve the first night with a plain green like broccoli and bread. Lack of juice may have been due to oven temp, chx size/provenance, etc.

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