This sandwich filler is a game-changer. Thanks to the robustness of the kale, it stays fresh in the fridge for 3 days, meaning you can make banging sandwiches throughout the week.
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Serves
4
Whole Chicken
White Onion
Lemon
Butter
Fresh Thyme
Greek Yoghurt
Natural Yoghurt
Anchovy
Garlic Clove
Dijon Mustard
Kale
Fresh Parsley
Parmesan
Olive Oil
TO SERVE:
Sourdough
Serves
4
Whole Chicken
White Onion
Lemon
Butter
Fresh Thyme
Greek Yoghurt
Natural Yoghurt
Anchovy
Garlic Clove
Dijon Mustard
Kale
Fresh Parsley
Parmesan
Olive Oil
TO SERVE:
Sourdough
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 2.
Grab a large roasting tray and drizzle enough olive oil to coat the base. Peel and quarter the onions, then place them face-down in the roasting tray.
Step 3.
Pat the chicken dry with kitchen paper. Using your fingers, carefully lift the skin to create a space and rub the butter underneath. Stuff the cavity with ½ the lemon and the thyme. Season the skin generously with salt.
Step 4.
Place the chicken on a rack in the top half of the oven and slide the tray of onions into the shelf below (roasting the chicken on a rack lets the heat circulate around it, resulting in delicious rotisserie-style chicken, and the onions below will soak up all the juices). Roast for 1 hr 20 mins. Once cooked, remove from the oven and rest for 30 mins. Shred the meat with your hands.
Step 5.
To make the Caesar dressing, add the mayonnaise, yoghurt, anchovies, garlic, Dijon mustard, and juice of the remaining lemon to a blender and blitz until smooth. Season with salt and black pepper.
Step 6.
Roughly chop the parsley. Put the kale into a large bowl with a pinch of salt and a drizzle of olive oil. Scrunch with your hands to soften, then toss in the parsley, shredded chicken, dressing and grated Parmesan.
Step 7.
Box it up and enjoy easy sandwiches all week with zero faff! It will keep in the fridge for 3 days. Sandwich the filling and roasted onions between slices of your favourite bread and you’re good to go.
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