Chicken, salad

Roast Chicken ‘everyday salad’ + Urfa Chile Vinaigrette, Oregano and Lemon

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Roast Chicken ‘everyday salad’ + Urfa Chile Vinaigrette, Oregano and Lemon

Serves 4-6  | Prep Time: 20 minutes | Cook Time: 30 minutes

 Urfa chile is a mildly smoky and spicy dried pepper from Urfa, Turkey. The addition of this spice will transform the simplicity of some roast chicken.  

Ingredients

For the chicken

  •  3 bone-in split chicken breasts (about 2 pounds)
  • Salt and freshly ground black pepper
  • Extra virgin olive oil

For the urfa chile vinaigrette

  • 1 teaspoon urfa chile (or smoked paprika if urfa is not available)
  • 2 garlic cloves, micro planned
  • 1 small, shallot, minced
  • Juice of one freshly squeezed lemon (about 3 tablespoons)
  • 2 tablespoons, picked fresh oregano
  • 2 tablespoons chopped celery leaves (optional)
  • 4 tablespoons (50g) extra virgin olive oil
  • Kosher salt to taste
  • For the everyday salad
  • Romaine hearts, or mixed greens (according to your needs)
  • 2 cups assortment of raw vegetables like (sliced radish, baby peppers and cucumbers)
  • 1/4 cup toasted seeds (sunflower, pumpkin seeds)
  • 1/2 a freshly squeezed lemon
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Parmesan cheese, freshly grated

Chef Tips

Cooking any protein on the bone provides more flavor and more fun. This one use high heat to caramelize the chicken and cook faster. If you didn’t have shallots you could roast some scallions and chop up and fold into the salad.

Preparation

Step 1

Preheat oven to 500F. Season chicken with salt and freshly ground pepper and drizzle on a little olive oil. Place on a parchment line baking tray or baking dish. Roast until the juices run clear. About 20-25 minutes. Allow to rest for 10 minutes

Step 2 (For the urfa chile vinaigrette)

While the chicken is roasting. Mix together the urfa chili, garlic, shallot, lemon juice, oregano, celery leaves (if using), olive oil and salt. Taste and check for seasoning. It should taste lightly smoky and bright.

Step 3 (for the everyday salad)

In large bowl, toss together the salad greens, vegetables, and seeds (or nuts). Season with lemon juice, freshly ground black pepper. Serve family style and finish with a nice grating of parmesan. 

Step 4

Place the chicken on a cutting board and slice the breast off the bone. If your knife is not as sharp as it should be, flip over the chicken board skin side down. Slice in 1/4-in slices. This will help your knife go through the skin and keep in tact and beautiful. Place onto a rimmed plate and drizzle a few spoons fo the urfa chili vinaigrette.