![Roast Chicken and Warm Escarole Caesar](https://cdn.statically.io/img/www.foodandwine.com/thmb/iYQVlnz2U707WxDFLnlnRODUoik=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roast-Chicken-and-Warm-Escarole-Caesar-FT-RECIPE0522-595a745720894bb58da4414ca4373027.jpg)
Ingredients
Chicken
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1 (3 1/2- to 4-pound) whole chicken, giblets removed
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2 teaspoons kosher salt, divided
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¾ teaspoon black pepper, divided
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¼ teaspoon shio koji
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¼ cup zhoug, such as Shabazi 38
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5 cloves confit garlic (see Note)
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2 tablespoons granulated sugar
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1 tablespoon grated lemon zest (from 1 lemon)
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½ cup, plus 3 tablespoons olive oil, divided
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1 pound baby Yukon Gold potatoes, quartered
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1 teaspoon fresh thyme leaves
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1 (16-ounce) head escarole
Caesar Dressing
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1 large egg yolk
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¼ cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
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2 tablespoons grated Parmesan cheese
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1 tablespoon water
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1 tablespoon Dijon mustard
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1 medium garlic clove
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2 cloves garlic confit
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4 oil-packed anchovies (from 1 [2-ounce] container, drained)
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1 cup extra-virgin olive oil
Directions
Prepare the Chicken:
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Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Place on a large rimmed baking sheet. Refrigerate, uncovered, at least 4 or up to 8 hours.
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Process shio koji, Shabazi, confit garlic, sugar, lemon zest, and 1/2 cup of the oil in a food processor until mixture forms a paste, about 1 minute. Remove chicken from refrigerator. Place chicken in a large ziplock bag; add koji marinade, and seal bag. Massage marinade into chicken. Refrigerate at least 24 hours or up to 48 hours.
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Preheat oven to 350°F with 1 rack in center position and 1 rack in bottom position. Remove chicken from marinade, and place on rack in a roasting pan; discard marinade. Roast on center oven rack in preheated oven until a thermometer inserted into thickest portion of chicken registers 165°F, about 1 hour.
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During final 30 minutes chicken cook time, toss together potatoes, thyme, 2 tablespoons of the oil, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a separate roasting pan. Place on bottom oven rack in oven, and roast until potatoes are fork-tender, about 25 minutes, stirring once halfway through cook time. Remove from oven; set aside until ready to use.
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Remove chicken from oven; let rest, uncovered, 10 minutes. Carve into 8 pieces (2 breast halves, 2 thighs, 2 drumsticks, and 2 wings).
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While chicken rests, cut escarole head in half lengthwise, and chop into large chunks. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Working in 2 batches, add escarole, and cook, stirring constantly, until it just begins to wilt, about 1 minute. The escarole should still have some crunch. Remove from heat; set aside until ready to use.
Prepare the Caesar Dressing:
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Process egg yolk, lemon juice, Parmesan, water, mustard, garlic clove, confit garlic, and anchovies in a food processor until mixture is smooth, about 2 minutes. With processor running, slowly stream in oil to form an emulsified sauce (it should look like a thin mayonnaise), about 1 minute.
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Toss together potatoes, escarole, and 1/3 cup Caesar Dressing in a large bowl until evenly coated. Transfer mixture to a platter, and place chicken on top. Store Caesar Dressing, covered, in refrigerator up to 3 days.
Note
Associated Recipe: Garlic Confit