Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Using kitchen shears, cut out backbone and neck from chicken and press firmly on chicken to flatten. Set chicken, skin side up, on a rimmed baking sheet and brush with 1 tbsp. oil; sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper. Bake until no longer pink in the center, about 30 minutes.

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  • Whisk together 1/4 cup oil, the lemon zest and juice, garlic, sugar, and remaining 1/4 tsp. each salt and pepper in a bowl.

  • Gently toss remaining ingredients in another bowl to combine.

  • Quarter chicken. Put salad on plates, top with chicken, and then dressing.

  • *If your grocery store doesn't sell small chickens, use a larger one and bake longer. Also, you can ask a butcher to remove the backbone and neck, or buy a quartered chicken.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

647 calories; calories from fat 63%; protein 48g; fat 45g; saturated fat 13g; carbohydrates 11g; fiber 2.5g; sodium 1020mg; cholesterol 159mg.
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