Roast Chicken, And Salad The Day After Recipe

Name: Roast Chicken, And Salad The Day After
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4- to 5-pound chicken; 1 1/2 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; 2 cloves garlic, ground to a paste with a pinch of salt; 1 1/2 tablespoons Dijon mustard; 1 1/2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; Coarse salt and black pepper; 1 1/2 heads Bibb lettuce; 4 thick slices crusty bread

Servings: persons

1 4- to 5-pound chicken
1 1/2 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
2 cloves garlic, ground to a paste with a pinch of salt
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Coarse salt and black pepper
1 1/2 heads Bibb lettuce
4 thick slices crusty bread

1
For chicken, heat oven to 350 degrees.
2
Place chicken in ceramic or glass baking dish.
3
Squeeze lemons on top; leave halves in dish.
4
Add garlic, rosemary, olive oil and mustard.
5
Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan.
6
Place breast side down, and season once more.
7
Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour.
8
Remove from oven, and cool.
9
Place chicken on a cutting board with a groove or lip to catch all juices.
10
Cut chicken, and serve as you wish.
11
Pour juices and shreds of meat on cutting board back into baking dish.
12
Pick small pieces of meat from backbone and from wings, and add to dish.
13
Discard lemon halves.
14
Wrap dish in plastic, and refrigerate.
15
For the salad, spoon off fat from pan the next day.
16
Allow pan juices to come to room temperature.
17
With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl.
18
Mix in vinegar, and gradually add olive oil.
19
Mix until smooth, and season with salt and pepper.
20
Tear handfuls of lettuce in half, and add to bowl.
21
Toss until well coated.
22
To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates.
23
Place greens on top.
24
Warm bread in a low oven, then place on side of plate.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 4- to 5-pound chicken, 1 1/2 lemons, 10 cloves garlic, lightly smashed, Leaves of 3 sprigs rosemary, and more.

Yes, Roast Chicken, And Salad The Day After falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Chicken, And Salad The Day After

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions