Many assume that the chicken caesar will always be a healthy choice. Read on to avoid the ways to make this recipe unhealthy. Just got to keep it simple!
Prep Time:48 hours 5 minutes
Cook Time:1 hour 25 minutes
Total Time:49 hours 30 minutes
1 Whole Pastured Chicken (4-5lbs)
1 cup Caesar salad dressing (for dairy free option, we recommend Tessamae’s)
1/4 cup olive oil
5–6 Romaine Hearts
12+ Parmesan Crisps
First spatchcock your chicken. This will make it easier to marinate and it will cook faster and more evenly. Do this by using kitchen shears and cutting alongside the vertebrae on both sides. Remove the vertebrae, flip the bird over and firmly press down on the breast to crack the bone so the bird lays flat.
Next salt the chicken liberally with sea salt, get every nook and cranny, if you’re looking for a measurement, think in the area of 3-4 tsp.
Place your chicken in a snug container of baking dish, now slather it with dressing. Cover, marinate up to 48 hours.
When ready to roast, pre-heat oven to 375F. Lay chicken breast side up on a sheet pan or baking dish.
Drizzle with a little olive oil. Roast for 1 hour to 1 hour + 15 minutes.
Remove from oven, let rest for a few minutes before cutting apart.
In the meantime, chop romaine, drizzle with olive oil and crumble parmesan crisps over it. To section off your chicken cut the leg quarters off, these will come apart with ease. Next firmly press down with a sharp knife between the breasts to separate. Serve!