1/2 Chicken Caesar Recipe

Prepare the chicken: pat the chicken half dry with paper towels. If desired, separate at the backbone joint to flatten slightly so it cooks evenly.

Make the marinade: in a small bowl whisk together 2 tbs olive oil, minced garlic (2 cloves), 1 tbs lemon juice, 1 tsp Dijon mustard, thyme, salt and pepper.

Coat the chicken: rub the marinade all over the chicken, making sure to get under the skin where possible. Let rest at room temperature for 20–30 minutes or refrigerate up to 4 hours.

Preheat oven to 425°F (220°C). Place a wire rack in a rimmed baking sheet or use a roasting pan. Brush remaining 0 tbs olive oil (if any left) or drizzle 1 tbs over the chicken skin for extra crisping.

Roast: place chicken skin-side up on the rack and roast in the preheated oven for 35–45 minutes, until skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If skin browns too quickly, tent loosely with foil.

Rest: remove chicken and let rest 8–10 minutes before slicing or serving so juices redistribute.

Make the dressing: in a bowl combine 3 tbs mayonnaise, 2 tbs Greek yogurt, grated garlic, minced anchovies (if using), 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 2 tbs grated Parmesan, 1 tsp black pepper and 1 tsp salt.

Whisk until smooth and creamy. Taste and adjust seasoning: add more lemon for brightness, more Parmesan for nuttiness, or a pinch of sugar if it tastes too sharp. If you prefer a thinner dressing, whisk in 1–2 tsp water or olive oil to reach desired consistency.

Prepare lettuce and croutons: place romaine on serving plates or a shallow bowl. Add croutons if using.

Dress the lettuce: spoon 2–3 tbs of the creamy Caesar dressing over the romaine and toss lightly to coat. Reserve a little dressing for topping the chicken.

Plate the chicken: slice the rested chicken half into 3–4 pieces (thigh, leg, breast slices). Place on top of the dressed romaine.

Finish: drizzle an additional 1–2 tbs of dressing over the chicken pieces, sprinkle extra grated Parmesan, crack fresh black pepper, and add lemon wedges on the side for optional squeezing.

Serve immediately while the chicken is warm so the contrast of hot chicken and cool creamy Caesar is enjoyable.