My Caesar dressing is a weapon that I keep in my arsenal for anytime I need something that is sure to impress. After years of making it, I wanted to take that flavor profile and turn the classic Chicken Caesar Salad into something more substantial.
Thus, the inception of this dish.
This takes the bright, garlicky-lemon flavors of Caesar dressing and turns it into a mouth watering warm pan sauce that pairs perfectly with the crispy-skin chicken thighs that it was created for.
Chicken thighs and vegetables on a sheet pan is about as familiar as dinner gets. Give them the full Caesar treatment, though, and it tastes like something new to me.
I love mixing the easy stuff, sheet pan roasting and baking, with a couple of chef-y moves. I hard-sear the skin to render the fat, then build the sauce on that fat and the fond, thickened with beurre manié. I use those techniques constantly, and they’ll follow you into plenty of future dinners.
It’s Caesar. It’s just decidedly not a salad.
Crispy-skinned chicken thighs, caramelized vegetables, silky Caesar-inspired pan sauce, and garlicky sourdough crumbs. All the flavors of Caesar, reimagined as a cozy, hearty dinner.
Roasted Chicken CaesarPrep 25 min · Cook 45 min · Total 1 hr 10 min · Yield 4–6 servings
Roast vegetables: Preheat oven to 425°F. Toss parsnips and Brussels with olive oil, salt and pepper. Arrange on a sheet pan, Brussels cut-side down. Roast 15 minutes.
Sear chicken: Pat thighs dry and season generously. Sear skin-side down in a hot skillet over medium-high heat for 3–5 minutes, until golden. Do not flip. Reserve skillet and drippings.
Finish roasting: Add seasoned broccolini and chicken, skin-side up, to the vegetables. Roast 20–25 minutes, until chicken reaches at least 165°F (175°F preferred for thighs), skin is crisp and vegetables are tender with charred edges.
Toast crumbs: In a separate skillet, toast sourdough crumbs in oil or chicken fat until golden. Add garlic during the final minute. Remove from heat; toss with Parmesan, lemon zest and pepper.
Make sauce: Leave 1 Tbsp chicken fat and fond in the chicken skillet. Cook anchovy and garlic over medium-low heat for 30–60 seconds. Add stock, Dijon and Worcestershire, scraping up the fond. Simmer 3–5 minutes.
Thicken: Mash softened butter and flour into a paste (beurre manié). Whisk gradually into simmering sauce until lightly thickened. Simmer 2–3 minutes. Remove from heat; whisk in Parmesan, lemon juice and black pepper. Adjust anchovy, lemon and salt to taste.
Serve: Spoon warm Caesar sauce onto plates, arrange vegetables and crispy chicken over top, and finish generously with sourdough crumbs and extra Parmesan.
Kara’s Note
When plating, keep the sauce beneath and around the chicken to preserve that beautifully crispy skin! Or, if you want to top the chicken with the sauce, serve immediately after drizzling!
