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Crispy Roast Chicken with Asparagus Caesar

Crispy Roast Chicken with Asparagus Caesar
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Crispy Roast Chicken with Asparagus Caesar is a perfectly balanced dish featuring juicy roast chicken with golden, crispy skin paired with a fresh and vibrant asparagus Caesar salad. This recipe combines simple, high-quality ingredients to create a meal that is elegant yet approachable, offering a wonderful contrast of textures and flavors suitable for any occasion.

Ingredients

Scale

Chicken

  • 1 whole chicken (about 4–5 lbs) or equivalent chicken pieces
  • 2–3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon dried rosemary, thyme or tarragon (for herb-infused variation)
  • Optional: Pinch of chili flakes

Asparagus Caesar Salad

  • 1 bunch fresh asparagus, trimmed
  • 1/4 cup creamy Caesar dressing (homemade or high-quality store-bought)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • Freshly ground black pepper, to taste
  • Optional: Croutons or toasted nuts for extra crunch

Garnishes & Serving

  • Lemon wedges
  • Fresh parsley or thyme (optional)
  • Additional shaved Parmesan for salad garnish

Instructions

  1. Prepare the Chicken: Pat the chicken dry thoroughly with paper towels to ensure the skin is dry for maximum crispiness. Rub the chicken generously with salt, freshly ground black pepper, minced garlic, and drizzle with olive oil. Let the chicken rest uncovered at room temperature for 15-20 minutes before roasting.
  2. Roast the Chicken: Preheat the oven to 425°F (220°C). Place the chicken breast side up in a roasting pan or oven-safe skillet. Roast for 45-55 minutes, or until the skin is golden brown and a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
  3. Blanch the Asparagus: Trim off the tough ends of the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice bath to stop cooking and preserve color and texture.
  4. Toss the Asparagus Caesar Salad: Drain the asparagus well and place in a bowl. Toss with creamy Caesar dressing, freshly grated Parmesan, lemon juice, and freshly ground black pepper. Add croutons or toasted nuts for extra crunch if desired.
  5. Rest and Serve: Once the chicken is done roasting, let it rest for 10 minutes to lock in the juices. Carve or serve the chicken whole alongside the asparagus Caesar salad. Garnish with lemon wedges and fresh herbs if desired, and sprinkle additional Parmesan over the salad.

Notes

  • Patting chicken skin thoroughly dry before roasting is key to crispy skin.
  • Roasting at a high temperature (425°F) helps render fat and achieve golden, crispy skin.
  • Let the chicken rest after roasting to retain juicy meat.
  • Use an ice bath for asparagus immediately after blanching to keep vibrant color and prevent sogginess.
  • Homemade Caesar dressing adds freshness and lets you control ingredients and flavor.

Nutrition

Keywords: roast chicken, asparagus salad, Caesar salad, crispy chicken, healthy dinner, easy roast chicken, roasted chicken recipe, spring vegetables, gluten free recipe

Find it online: https://marygourmet.com/crispy-roast-chicken-with-asparagus-caesar/