Chicken Caesar Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set a wire rack on top if available.

Season chicken

Pat the chicken thighs dry with paper towels. In a small bowl mix 2 tbs olive oil, minced garlic, 1 tbs lemon juice, dried oregano, 1 tsp salt and 1 tsp black pepper. Rub the mixture under and over the skin of each thigh so they are evenly coated.

Roast

Arrange the thighs skin-side up on the prepared rack/baking sheet, spacing them so air can circulate. Roast in the preheated oven for 30–35 minutes, until the skin is golden-brown and an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C). If you prefer crisper skin, finish with 2–3 minutes under the broiler watching closely.

Rest and slice

Transfer chicken to a cutting board and let rest 5–10 minutes. Remove skin if desired and slice each thigh into 3–4 pieces for serving. Reserve any pan juices for drizzling.

Emulsify dressing

In a medium bowl, whisk together the egg yolk, chopped anchovies, minced garlic, Dijon mustard and lemon juice until combined. While whisking constantly, slowly stream in the 4 tbs extra-virgin olive oil to form a thick, glossy emulsion. Alternatively, use an immersion blender or food processor and drizzle the oil in while blending.

Finish and season

Stir in the 1 tbs finely grated Grana-Padano, then season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust acidity with more lemon juice (½ tsp increments) or salt as needed. If the dressing is too thick, whisk in 1–2 tsp warm water to reach desired consistency.

Safety note

If raw egg is a concern, use a pasteurized egg product or substitute 2 tbsp mayonnaise and whisk in the remaining ingredients; adjust oil to taste.

Toss spinach with dressing

Place the 6 cups of washed baby spinach in a large bowl. Add 3–4 tbs of the prepared Grana-Padano Caesar dressing and gently toss to coat. Add more dressing as needed — you want leaves lightly and evenly coated, not swimming.

Plate and finish

Divide the dressed spinach among 2–3 plates (serves listed below). Arrange the sliced roasted chicken over the greens. Sprinkle the shaved Grana-Padano (about 1 cup) over the salad and scatter croutons if using. Drizzle any reserved pan juices lightly over the chicken for extra flavor and finish with a squeeze of fresh lemon wedge and a grind of black pepper.

Serve

Serve immediately so the spinach remains crisp. Leftover dressing can be refrigerated in an airtight container for up to 3 days.