Roast Chicken & Bread Salad

I’m assuming if you are here, you most likely came over from the YouTube channel, thanks for stopping by, and you can find the recipe below!

Roast Chicken

• 1 Whole Chicken
• 1/4 pound butter
• 1 Tbs fresh thyme, minced
• 1 Tbs fresh rosemary, minced
• 1 Tbs parsley, minced
• 1 red onion
• 1 1/2 cups corn kernels (about 2 ears)
• 1 loaf French Bread (or whatever bread you prefer)
• 1 lb baby lettuces, I used baby kale and baby spinach in the video
• 1 lb baby red potatoes
• 1/4 cup red wine vinegar
• 1 Tbs dijon mustard
• 1 cup light olive oil
• 1 tsp garlic, minced
• 1 tsp fresh cracked black pepper
• salt and olive oil for cooking

Method:

This recipe serves 4-6 people

1. Tear your bread into bite size pieces and allow to dry over night.
2. Preheat your oven to 400 F
3. In a small sauce pan, combine the butter, herbs and a pinch of salt and warm through. Set aside
4. Make sure all giblets have been removed and pat the chicken dry.
5. Pour the herb butter over the chicken and rub into the skin.
6. Season the chicken with salt and pepper and place in the oven for 15 minutes.
7. Drop the oven temperature to 350 F and cook until the chicken reaches an internal temperature of 160 F – 165 F and remove from oven to cool.
8. Place the baby potatoes in salted cold water and bring to a boil over high heat, reduce heat to a simmer and cook until tender.
9. While the chicken is cooking, slice the red onion into 1/2 inch slabs.
10. Heat a pan over medium high heat with 2 Tbs olive oil.
11. Place the onions in the pan and allow to brown on one side, 6-7 minutes.
12. Turn the onions over and brown on the other side.
13. Remove from pan and allow to cool.
14. While the pan is still hot, add the corn kernals and cook for 3-4 minutes.
15. Remove from pan and allow to cool.
16. To make the dressing, combine red wine vinegar, garlic, black pepper and Dijon mustard in a mixing bowl and whisk together.
17. Slowly whisk in the olive oil so that emulsifies.
18. Season dressing with salt and set aside.
19. Once the chicken has cooled, remove the meat and shred.
20. In a large mixing bowl, combine the shredded chicken, dried bread, potatoes, onions, corn and dressing and toss well.
21. Serve warm