Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad

Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad

Let me first start by saying how much I’ve enjoyed creating these videos for you guys and this Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad may be one of my favorites.  I’ve only done a few of these long form videos, i.e. 10 mintues +, but still I like being able to share in more detail what and why I’m doing it instead of cramming so much cooking information into a 1 minute video.  No offense but I don’t carry any more about those and I’m not going to cook recipes that can be prepared in 20 minutes, that’s not my style and not what has gotten me to this point.  I have a culinary degree and 15 years of restaurant experience so I feel it’s my duty to share my story and cooking knowledge with you all and I hope in some way it inspires you to cook and enjoy every day in the kitchen.

Once you start appreciating every step of the cooking process you will truly learn to love cooking.  This honestly takes so much time and I never felt this way until about 5 to 6 years ago when I had time to focus on what I was cooking instead of tickets printing and a chef yelling at me to hurry up.  This Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad video is a little long but man everything about this recipe is so good.  The lemon herb chimichurri sauce is divine and the prep that goes into it amazing.  When you are preparing it stop and smell each herb.  Taste each one.  After chopping it, smell it and taste it again to see if it changed.  Take your time while doing this and enjoy it.  After you mix in the lemon and garlic, taste it, season it, and taste it again.  Set the lemon herb sauce to the side until it’s ready to be used.  I called it chimichurri just because to me it’s what it resembles the most, and also this stuff freezes really well if you’ve got any extra leftover.  Just a little FYI there.

For the flattened chicken, you need to remove the back bone.  Don’t be scared when you hear the word flattened chicken because it’s not really flattened, it’s just a chicken that is a little flatter because the backbone has been removed.  Think about it, when you buy a whole chicken it is called a whole chicken, so when it’s flat, it’s called flattened.   You can do this by using some really sharp kitchen shears or a meat cleaver.  If you are a traditionalist like me, save the back bone and freeze it because man you can make a delicious chicken stock with that long back bone piece so save it up.  Drizzle on some olive oil all over the chicken to help it brown and you want to season all sides of the flattened chicken with Kosher salt and fresh cracked pepper.  Also, drizzle on about half of the lemon herb chimichurri sauce all over the chicken.  As the flattened chicken cooks the herbs are going to infuse into the chicken making it so dang delicious.  You could actually marinate in the lemon herb mixture over night if you wanted to as well.  I personally like to use it more like a sauce at the end so that’s just my cup of tea but it does not have to be yours.  You want to roast this chicken at around 375° for a bit and then crank up the heat to help finish crisping up the skin before it’s ready to serve.

The root vegetable panzanella salad is super easy to make and honestly can be just about whatever you want.  I used a combo of French and multigrain bread but dang it use whatever artisanal homemade bread you’ve got lying around the house.  Remember when you bake it you just want it to be toasty on the outside and softer on the inside, you aren’t making crunchy croutons ok?!  Panzanella is Italian and the salad in it’s original form was so that everything in the kitchen got used up so if you had some leftover crunchy bread that was a few days old, you cut up and put into a salad with veggies and greens.  Obviously same concept here but my bread was fresh and needed to be toasted.  Toast it up and toss around with some seasonal greens.  It’s winter so things like chard, mustard greens, collards, kale and spinach are in season so try to stick with those!  The root vegetables can be an assortment of things.  I used beets, sweet potatoes and Brussel sprouts, but you can absolutely use things like carrots, celeriac root, turnips, parsnips, potatoes, etc, you name it you can use it if it’s a root vegetable.

Well that’s all I got, thanks for hanging out and listening to me blabber on about nothing.  Watch the video and be sure to subscribe to my channel.  Thanks!

Lemon Chicken with Panzanella Salad
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Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Break out that loaf of artisan bread and learn how to make this delicious Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad!
Ingredients
For the Salad:
  • 1 thinly sliced sweet potato
  • 15-20 brussel sprouts, cut into quarters
  • 1 each quartered and thinly sliced golden and red beet
  • ½ loaf each French and multigrain loaf cut into 1” cubes
  • 4 tablespoons of olive oil
  • 1 head each of kale and spinach, trimmed and cut into bite size pieces
  • Kosher salt and fresh cracked pepper to taste
  • optional garnishes: micro-greens and goat cheese
For the Dressing:
  • ⅔ cup of mayonnaise
  • ¼ cup of white balsamic vinegar
  • 1 tablespoon of grainy mustard
  • 2 tablespoons of honey
  • ¼ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Chicken:
  • 3 tablespoons each finely minced fresh parsley, chives, thyme, rosemary and oregano
  • 4 finely minced cloves of garlic
  • zest and juice of 1 lemon
  • ½ cup of olive oil + 2 tablespoons
  • 1 whole chicken, backbone removed
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 375°.
  2. Salad: Spread the sweet potatoes, Brussel sprouts and beets out on 2 ½ sheet trays lines with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper.
  3. Bake in the oven for 15-18 minutes or until light browned and tender. Cool completely.
  4. Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside.
  5. dressing: Whisk together all of the ingredients in a medium size bowl until combined. Cool before serving.
  6. Chicken: In a medium size bowl whisk together the herbs, garlic, lemon and olive oil until combined to make a chimichurri style sauce and set aside.
  7. Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt and pepper, and ½ of lemon herb sauce. Bake skin side up for 50 minutes.
  8. After 25 minutes turn the chicken pan around so that it cooks evenly on all sides.
  9. After the 50 minutes is up turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.
  10. To Serve: Serve the chicken with the remaining lemon herb sauce and place the bread, greens and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.
  11. Enjoy!

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