Chicken Caesar Recipe

Season the chicken

Preheat oven to 425°F (220°C). Pat chicken legs dry with paper towels. In a small bowl, mix 2 tbs olive oil, 2 tsp minced garlic, 1.5 tsp salt, and 1 tsp black pepper. Rub the mixture under and over the skin of each chicken leg.

Roast

Place chicken on a rimmed baking sheet or roasting pan skin-side up on a rack if available. Roast in preheated oven for 35–40 minutes, or until skin is deep golden and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). For extra-crispy skin, broil 1–2 minutes at the end while watching closely.

Rest

Remove chicken from oven and let rest 8–10 minutes before serving; this keeps juices locked in and makes carving easier.

While chicken roasts, increase oven to 450°F (230°C) or use a second sheet. Toss bread cubes with 2 tbs olive oil, 0.5 tsp smoked paprika, 0.25 tsp red pepper flakes, and 0.25 tsp salt until evenly coated. Spread in a single layer on a baking sheet and toast 7–10 minutes, tossing once, until crisp and golden. Cool on a rack.

Crispy capers: Heat 1–2 tbs neutral oil (not listed separately — use a tablespoon from kitchen supply) in a small skillet over medium-high heat. Drain capers well and pat dry. Fry in batches 1–2 minutes until puffed and crisp; transfer to paper towels and season lightly with salt. Reserve.

House bacon: If your bacon is not already cooked, cook slices in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels and chop into bite-sized pieces.

In a bowl or jar, whisk together 1/2 cup mayonnaise, 1 tbs white miso paste, 1 tsp anchovy paste, 1 tsp grated garlic, 1 tsp Dijon mustard, and 2 tbs lemon juice. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp freshly ground black pepper. Taste and adjust lemon or miso for brightness/salt as needed.

In a small bowl combine 1/2 cup labneh, 1 tsp minced garlic, 1/2 tsp lemon zest, and 1/4 tsp salt. Mix until smooth. Chill if making ahead. The labneh is used as a cool creamy accent dollop on each plated salad.

Whisk together 1.5 tbs lemon juice and 1 tsp honey until the honey dissolves. Whisk in 2 tbs extra-virgin olive oil to emulsify. Season with 1/4 tsp salt and 1/4 tsp black pepper. This vinaigrette is used sparingly to dress the greens and lift the salad.

Toss the greens: In a large bowl, combine 4 cups chopped romaine and 2 cups arugula. Add 1–2 tbs honey-lemon vinaigrette and toss lightly — you want the leaves lightly dressed, not soggy.

Plate: Divide dressed greens among 4 plates or shallow bowls. Break roasted chicken legs into two pieces each (thigh and drumstick) and arrange on the salad.

Add toppings: Scatter chopped house bacon, chili croutons, fried crispy capers (about 1–2 tbs per plate), and 1/4 cup freshly grated Parmesan over the salads. Dollop about 1–2 tbs garlic labneh on each plate (or pipe a small quenelle). Drizzle small additional dots/lines of miso Caesar dressing over chicken and some leaves as desired.

Finish: Garnish with lemon wedges on the side for squeezing. Serve immediately so croutons and capers remain crisp.