Our midweek meal twist on a classic chicken Caesar salad. People will think you’ve made an extra effort when you serve up this delicious but easy traybake.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
682
Ingredients
4
skin-on chicken breasts
8
rashers streaky bacon
31/2Tbsp.
olive oil
2
ciabatta rolls
1
romaine lettuce, quartered lengthways
FOR THE DRESSING
40g
Parmesan
100g
mayonnaise
2
small garlic cloves, crushed
1tsp.
Dijon mustard
1tsp.
Worcestershire sauce
2Tbsp.
lemon juice
3
anchovy fillets in oil, drained and finely chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Season chicken well; place skin-side up in a large roasting tin or ovenproof serving dish. Lay bacon around chicken; drizzle over 1tbsp oil. Cook in oven for 25min, until chicken is cooked through and bacon is crisp.
Step 2Meanwhile, tear ciabatta into bite-sized pieces, toss in a bowl with 2tbsp oil and some seasoning. Add to chicken tin/dish for final 15min of cooking.
Step 3To make the dressing, finely grate 25g Parmesan and whizz in the small bowl of a food processor with mayonnaise, garlic, mustard, Worcestershire sauce, lemon juice and anchovies until combined and smooth. Season with plenty of black pepper (it shouldn’t need salt).
Step 4Once chicken is cooked, remove tin/dish from oven and preheat grill to high. Add lettuce wedges to the tin/dish and drizzle over the remaining ½tbsp oil. Grill for 2-3min until lettuce is slightly charred and the croutons are golden and crisp.
Step 5Drizzle over dressing, season with more freshly ground black pepper and shave over remaining Parmesan. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
