Roast chicken and Caesar salad with RW Chenin Blanc

Roast chicken and Caesar salad are the quintessential culinary couple.

This dynamic duo brings together the succulent flavors of juicy roast chicken and the crispy freshness of Caesar salad, creating a harmonious dish that never disappoints.

But it’s not just the meal itself that shines; it’s the pairing with RW Chenin Blanc that elevates the experience.

With its refreshing acidity and luscious notes of green apple and pear, this wine perfectly complements the bold flavours of the roast chicken and the tanginess of the Caesar salad dressing.

Recipe compliments of Robertson Winery.

Ingredients

For the Roast Chicken

• 1 whole chicken
• 1 bottle of Robertson Winery Chenin Blanc
• 40ml of olive oil plus extra for brushing your croutons
• 1 small handful of leaf parsley
• 7 garlic cloves
• 1 lemon cut in half
• 1 table spoon rainbow peppercorn
• ½ tablespoon salt

For the salad

• 1 gem lettuce
• 6 pieces of baguette to make croutons
• 2 eggs
• 200g parmesan shavings

Dressing

• 1/2 cup of mayonnaise
• Grated parmesan
• 5 chopped up anchovies
• 1 garlic clove grated

Method

1. Heat oven to 180 degrees Celsius.
2. Place chicken in a roasting tray and drizzle with olive oil.
3. Add garlic cloves.
4. Sprinkle with rainbow peppercorn, salt and parsley.
5. Squeeze the lemon halves over the chicken and place each half inside the roasting tray.
6. Pour RW Chenin Blanc around the sides of the chicken and cover with lid.
7. Place chicken in the oven and roast for 1,5 hours.
8. Brush you sliced baguette pieces with olive oil & toast in oven for croutons till brown.
9. Once cooled cut into bite size blocks and set aside.

Make the dressing

1. In a bowl add your mayonnaise, parmesan, garlic and anchovies.
2. Mix together well.
3. Assemble your salad.
4. Toss the lettuce in dressing until well covered.
5. Sprinkle with croutons, parmesan shavings and soft boiled eggs.
6. Take the chicken out of the oven and enjoy and serve with the Ceasar salad and RW Chenin Blanc.