Herbed Chicken & Crispy Shallot Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roast a whole chicken with thyme and oregano, seasoned with salt and brushed with avocado oil. Use scallions and fresh herbs under the skin. Sauce thickened with browned flour and rich chicken stock, sweetened with maple syrup and brightened by sherry vinegar. Crispy fried shallots coated in chickpea flour provide crunch in a tangy salad with romaine, capers, grainy mustard, and scallions. Roast chicken juices blend into the sauce. Cook times adjusted slightly. Ingredients swapped for freshness and twist.
Prep:
45 min
Cook:
Total:
Servings:
6 servings
#chicken
#salad
#roasting
#herbs
#comfort food
Chicken rubbed with salt. Rested briefly. Herb mix tucked beneath skin. Roast long and slowish until juices run clear and thermometer talks 80 degrees plus. Sauce thickened with chickpea flour browned dark like nuts. Chicken stock poured in, simmered with garlic, maple, vinegar sharp. Shallots sliced thin, tossed in chickpea dust, fried golden crisp. Salad dressed sharp with sherry vinegar, grainy mustard, capers punchy and scallions brightness. Lettuce torn rough. Pan juices collected, skimmed fat, blended into sauce. Serve carved chicken with warm sauce and crunchy tangy greens. Simple but layered flavors. Time shifted slightly to keep skin crisp. Oiled with avocado for subtle twist instead olive. Oregano swapped for rosemary for earthier note. Maple syrup in sauce deepens sweetness better than honey. Crisp crunch from chickpea flour keeps shallots light. Salad bites clean after rich chicken and sauce.
Ingredients
Chicken
- 1 whole chicken about 1.8 kg (4 lb)
- 8 ml (1 3/4 tsp) fine sea salt
- 15 ml (1 tbsp) avocado oil
- 2 scallions finely chopped
- 30 ml (2 tbsp) fresh flat-leaf parsley chopped
- 2.5 ml (1/2 tsp) fresh oregano chopped
Sauce
- 30 ml (2 tbsp) unsalted butter
- 30 ml (2 tbsp) chickpea flour
- 875 ml (3 1/2 cups) rich chicken stock
- 4 garlic cloves minced
- 5 ml (1 tsp) maple syrup
- 5 ml (1 tsp) sherry vinegar
Salad
- Canola oil for frying
- 2 French shallots thinly sliced
- 40 g (1/4 cup) chickpea flour
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) sherry vinegar
- 15 ml (1 tbsp) grainy mustard
- 5 ml (1 tsp) capers chopped
- 1 scallion finely chopped
- 195 g (6 cups) romaine lettuce, chopped
- Salt and black pepper
About the ingredients
Whole chicken about 1.8 kg is sized for six servings. Salt draws moisture before roasting so skin crisps right. Avocado oil swap warmer flavor than olive, more smoke resistant too. Fresh herbs chopped small, parsley plus oregano gives earthy brightness without overpowering. For sauce, chickpea flour toasted instead of wheat flour adds subtle nuttiness and gluten-free alternative if needed. Chicken stock from bone broth or high-quality canned adds richness; veal stock is rare, chicken stock replaces easily. Maple syrup instead honey for mellow sweetness contrasted with tangy sherry vinegar instead white wine vinegar, deeper and more complex. Shallots sliced thin for quick frying - coating with chickpea flour holds crisp texture. Salad uses romaine for sturdy crunchy greens that hold dressing well. Grainy mustard bites, capers add salt brine punch. Scallions fresh and sharp throughout dish. Salt and pepper adjust seasonings to taste at several points.
Method
Salad Preparation
- Pour about 2.5 cm (1 in) canola oil into a small deep pan. Heat until shimmering but not smoking. Prepare a plate lined with paper towels.
- Dust shallots with chickpea flour, shaking off excess. Fry in batches until golden and crisp, about 2-3 minutes. Drain onto paper towels, season with salt and pepper. Set aside.
- In a large bowl whisk olive oil, sherry vinegar, grainy mustard, capers, and scallion. Add lettuce and fried shallots. Toss gently. Reserve chilled.
Chicken
- Preheat oven to 205°C (400°F). Position rack center.
- Pat chicken dry. Sprinkle salt evenly. Rub on thickly especially on breasts and thighs. Let rest 12-15 minutes to draw out moisture.
- Brush skin with avocado oil. Mix scallions, parsley, and oregano. Spread herb mix under chicken skin evenly. Place chicken in a heavy roasting pan. Add black pepper generously.
- Roast uncovered 1 hr 10 min to 1 hr 25 min or until thermometer in thickest thigh reads 80-81°C (175-178°F). Remove and let rest on cutting board 10 minutes.
Sauce
- While chicken roasts, melt butter in medium saucepan over medium-high heat.
- Add chickpea flour. Stir constantly until roux changes to amber color, about 4 minutes.
- Gradually whisk in chicken stock. Bring to boil, whisking to smooth.
- Add garlic, maple syrup, and sherry vinegar. Reduce heat and simmer 25-30 minutes until sauce thickens to coat spoon.
- Season with salt and pepper. Keep warm.
Finishing
- Skim excess fat from chicken pan juices and pour juices into sauce. Stir well.
- Carve chicken. Serve with sauce and crisp salad.
Cooking tips
Start by setting oven to 205 degrees Celsius. Salt and rest chicken so skin dries a bit, promotes crispness. Herb mix tucked beneath skin distributes flavor right at meat surface. Roasting takes about 1 hour 10 minutes minimum but depends on bird size. Use thermometer inserted in thick thigh for accuracy. While chicken roasts, brown chickpea flour in melted butter until deep amber color - this adds nuttiness and thickens sauce. Adding chicken stock slowly avoids lumps. Simmer long enough to concentrate flavors and thicken to coat spoon. Garlic minced fine adds pungency to sauce. Maple syrup gives restrained sweetness; sherry vinegar adds bright acidity balancing richness. Shallots coated in chickpea flour fry crisp in hot canola oil. Remove with slotted spoon to paper towel so no sogginess. Toss with lettuce and dressing just before serving to keep crisp. Reserve pan juices from chicken dripping, skim fat for reduced fat content, stir into sauce last step - boosts flavor complexity. Rest carved chicken 10 minutes before serving to reabsorb juices and stay moist. Serve quickly afterwards with sauce and salad.
Chef's notes
- 💡 Use fresh herbs. Fresh flat-leaf parsley and oregano under skin. Important for flavor. Pat chicken dry too. Salt draws moisture out. Critical. Rest chicken short time.
- 💡 Carefully monitor frying shallots. Heat oil hot enough, not smoking. Chickpea flour coating helps keep crisp. Drain on paper towels, season well. Essential to keep crispy texture.
- 💡 Test chicken with thermometer. Thickest thigh must be at least 80°C. Don’t skip this step. Rest chicken afterward to preserve juices. Important for moisture and flavor.
- 💡 Make sauce while chicken roasts. Brown chickpea flour in butter until deep amber. Stir constantly, avoid burning. Whisk in stock slowly. Ensure smooth consistency in sauce.
- 💡 Mix salad dressing right before serving. Toss with fried shallots. Adds crunch, keeps salad fresh. Use sturdy romaine lettuce. Holds dressing better, won't wilt quickly.
Common questions
How do I ensure chicken is juicy
Salt chicken before roasting. Rest it to absorb juices. Important for flavor. Monitor temps accurately.
Can I use different herbs?
Yes. Rosemary can replace oregano. Adjust textures and flavors. Fresh herbs always best. Experiment to find balance.
What if I don’t have chickpea flour?
Substitute with regular flour if needed. Different texture. Maybe less crispiness. But still flavorful.
How long can I store leftovers?
Refrigerate chicken, salad separately. Up to three days. Keep salad dry. Reheat chicken gently.
