Marcella Hazan-Inspired Extra Lemony Whole Roasted Chicken with Walnut Sauce and Fattouch Salad
Chef Anna
Rated 5.0 stars by 1 users
Author:
Chef Anna
Servings
6
Prep Time
30 minutes
Cook Time
90 minutes
Hey there, it’s Chef Anna! 🍋🔥 This Marcella Hazan-Inspired Extra Lemony Roasted Chicken is a total flavor bomb, stuffed with whole pierced lemons, seasoned to perfection, and roasted until golden and juicy. We’re serving it up with a creamy walnut sauce spiced with warm aromatics, and a crisp, vibrant fattoush salad made with everything bagel croutons and a zesty za’atar vinaigrette. 🥗🍗 It’s bold, comforting, and made to impress. Ready to bring this to your table? Let’s cook! 💛🌿
Ingredients
For the Chicken:
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1 whole chicken (3–4 lbs)
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Kosher salt
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ButcherBox Lemon Pepper Seasoning
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2 small lemons
For the Walnut Sauce:
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3 tbsp unsalted butter
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1 large yellow onion, chopped
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2 cups walnut halves
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3 garlic cloves, minced
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1 tsp Khmeli Suneli (optional)
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½ tsp ground coriander
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½ tsp ground cumin
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½ tsp ground cinnamon
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¼ tsp chili powder
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Salt & pepper, to taste
For the Salad:
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1 everything bagel, cubed
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1 tbsp olive oil
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½ tsp kosher salt
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1 head romaine, chopped
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1 Persian cucumber, thinly sliced
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3–4 radishes, thinly sliced
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1 cup cherry tomatoes, halved
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¼ small red onion, very thinly sliced
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½ cup fresh parsley, chopped
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¼ cup fresh mint leaves
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Optional: ½ avocado, diced or sliced
For the Za’atar Vinaigrette:
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 tbsp pomegranate molasses (or 2 tsp honey)
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1 garlic clove, finely grated
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2 tsp za’atar
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½ tsp sumac (optional)
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¼ tsp kosher salt
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⅓ cup extra virgin olive oil
Mise en Place 🔪
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Roasting pan
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Skillet
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Food processor or blender
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Knife & cutting board
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Measuring spoons & cups
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Mixing bowls
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Baking sheet
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Small jar or whisk
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Tongs or carving knife
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Paper towels
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Toothpicks or kitchen twine
Directions
Prep 🥒
Rinse chicken inside and out; let drain on a tilted plate for 10 minutes, then pat dry with paper towels.
Roll lemons on the counter to soften them.
Roughly chop onions. Mince garlic cloves.
Cut everything bagels into bite-sized cubes.
Chop romaine lettuce. Thinly slice cucumber, radishes, and red onion.
Halve cherry tomatoes. Roughly chop parsley and mint.
If using avocado, dice or slice. Grate or mash the garlic for the vinaigrette.
How to Cook 🍳
Roast the Chicken:
Preheat oven to 350F.
Season chicken generously inside and out with salt and Lemon Pepper Seasoning.
Pierce each lemon ~20 times with a toothpick or fork. Place lemons inside the chicken cavity. Tie legs loosely with twine or toothpicks.
Place chicken breast-side down in a roasting pan (no oil needed). Roast for 30 minutes.
Flip breast-side up carefully. Roast for another 30–35 minutes.
Increase oven to 400°F (200°C). Roast an additional 20 minutes, until golden brown and juices run clear.
Let's rest. Keep lemons inside until carving. Spoon fragrant juice over carved slices.
Make the Walnut Sauce:
In a skillet, melt butter over medium heat.
Add chopped onion and sauté until soft, 6–7 minutes.
Stir in garlic and spices, cook for 1 minute more. Remove from heat.
In a food processor, blend walnuts with the onion mixture and season. Add a splash of broth or water until smooth and velvety.
Make the Everything Bagel Fattoush:
Preheat oven to 375°F (190°C).
Toss bagel cubes with olive oil and salt.
Spread on baking sheet and toast for 8–10 minutes, until golden. Let cool.
Whisk lemon juice, vinegar, molasses, garlic, za’atar, sumac, and salt.
Slowly whisk in olive oil until it is emulsified.
Assemble
In a large bowl, combine lettuce, cucumber, radish, tomato, red onion, herbs, and avocado (if using).
Add cooled bagel croutons and toss gently with vinaigrette.
Serve in bowls or on a platter. Sprinkle with extra za’atar and flaky salt if desired.