One of my favourite salads lately is my very own chicken caesar salad. It’s a bit of a twit on the original one, as I also add grapes to it, but other than that I stick to all the common ingredients. When it comes to the chicken though, I stopped using chicken fillets, but have switched to roasting my own chicken for dinner, then using the leftovers for my lunch. The flavours from my homemade rub just go so well with the salad and really lift it up. So before I share you my recipe for my caesar salad with homemade caesar dressing, baked croutons and juicy grapes, I’ll tell you all about how to make your own roasted chicken at home!
It’s really easy to do, but it does require a long cooking time though but it really is worth it. Unlike store bought rotisserie style chicken in bags, you’re now fully in control of all the flavours! I use quite a lot of flavours but a lot of them are very basic, like black & white pepper, sea salt, turmeric, thyme, garlic and paprika powder.
Serves: 4 people
- 1,5kg of (organic) chicken from your local butcher
- 2 tablespoons of paprika powder
- 3 teaspoons of Irish sea salt
- 2 teaspoons of black pepper
- 2 teaspoons of white pepper
- 2 teaspoons of cumin
- 2 teaspoons of turmeric
- 2 teaspoons of garlic powder
- 3 teaspoons of thyme
- 1 teaspoon of curry powder
- 1 teaspoon of ground cloves
- 1 teaspoon of cardamom (optional)
- 1 teaspoon of mustard powder (optional)
- 3 tablespoons of butter
Rub the butter all over the chicken, place whatever is left at the bottom of a deep oven-proof bowl or casserole. I use a bowl with a lid, to prevent splatters. Mix all the herbs together and sprinkle all over the chicken, don’t forget the legs!
Place in a preheated oven at 200°C for 1 hour. Take the chicken out, spoon over the butter from the bottom of the bowl/casserole on top of the chicken, this will help keep it moist. Place back in the oven at 220°C for another 30 minutes. Before serving the chicken, make sure that it’s fully cooked by cutting along the top of the chicken, if the middle is cooked there you’re good to go, if not, pop it back in for an extra 10 minutes at a time.