Jul 14 2026
Restaurants›The Grove›Roasted Heritage Chicken & Frisée Salad Recipe

Roasted Heritage Chicken & Frisée Salad Recipe

Inspired by The Grove
Time2h
Serves4

pasture preserved raised lemon & heritage thyme chicken served breast with a salad roasted of with frisée, garlic soft boiled egg guanciale, cherry tomato & red onion tossed with a warm mustard seed vinaigrette

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Ingredients

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Chicken

Salad

Vinaigrette

Method

Chicken Preparation and Cooking

  1. 1

    Prepare the Chicken

    Preheat your oven to 425°F (220°C). Pat the heritage chicken dry with paper towels and season it generously inside and out with salt and black pepper. Squeeze the juice of the lemon over the chicken and stuff the lemon halves inside the cavity along with the fresh thyme.

  2. 2

    Roast the Chicken

    Drizzle the olive oil over the chicken and place it in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste the chicken with its juices halfway through cooking.

  3. 3

    Rest the Chicken

    Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Salad Preparation

  1. 4

    Cook the Guanciale

    In a skillet over medium heat, cook the guanciale until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the fat in the skillet.

  2. 5

    Prepare Soft Boiled Eggs

    Bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Remove and place in an ice bath for 5 minutes. Peel and slice in half.

  3. 6

    Assemble the Salad

    In a large bowl, combine the frisée lettuce, halved cherry tomatoes, sliced red onion, and crispy guanciale. Gently toss to mix.

Vinaigrette Preparation

  1. 7

    Make the Vinaigrette

    In the same skillet used for the guanciale, add the mustard seeds and toast them for about 2 minutes until fragrant. Remove from heat and let cool slightly. In a small bowl, whisk together Dijon mustard, olive oil, white wine vinegar, honey, salt, and black pepper. Add the toasted mustard seeds and mix well.

Final Assembly

  1. 8

    Combine and Serve

    Drizzle the warm mustard seed vinaigrette over the salad and toss gently. Serve alongside the carved heritage chicken and top with the soft boiled eggs.

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