Brining the chickens tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the peppery watercress.
Ingredients
Makes 6 to 8 servings
Preparation
Step 1
Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags. Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.
Step 2
Preheat oven to 425°F. Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half. Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half. Working from neck end of chicken, gently loosen skin from chicken breasts. Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.
Step 3
Roast chickens until they begin to brown, 30-35 minutes. Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer. Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.
Step 4
Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.
Step 5
Pour half of vinaigrette into a small bowl; set aside. Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.
Step 6
Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside).
Step 7
Place warm bread in reserved bowl. Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine. Arrange salad on a platter and place chickens on top.
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Reviews (8)
Back to TopThis was the perfect springtime Sunday dinner. I prepared the brine Saturday afternoon, and roasted them Sunday morning because I had an event that afternoon. I substituted balsamic for the white wine vinegar because that's what I had on hand and it was delicious. Served the chickens room -temperature so as not to wilt the watercress too much. The dressing was rich, but a nice balance to the somewhat spicy greens.
LissaJ
Salisbury, Maryland
4/23/2014
We enjoyed this meal. My husband prepared it and it turned out very well! The chicken was moist and flavorful. I would use less drippings next time as we didn't need as much fat. I refrigerated the leftover dressing and there is a large amount of fat that has congealed. The croutons were yummy! Makes great leftover sandwiches! The little fork rating isn't working, but I tried to give it 3 forks.
bpeschell
8/14/2013
I have made this twice now, tonight will be the third time - it is pretty easy. I do think you should add the dressing slow because the chicken juices make the dressing rich (but just delicious!). Makes a nice one platter meal. Give it a try. The chicken is very moist, but the salad is where the flavors are!
juniorina
sanfran
6/15/2013
Chicken was great! Cut down on butter. Croutons were rich. I did not use dressing with pan juices as it was very fatty, croutons were soaked enough to dress salad. May make a lemon vinaigrette next time, skip the pan juices, toast croutons to make it lighter.
Anonymous
Denver,co
5/18/2013
I wanted to love this, I really did. The chicken is good, but the whole is less than the sum of its parts and the dressing is loaded with fat. I think there are many better roast chicken recipes on this website and many lighter ways to dress a salad. I think I won't make this again.
Anonymous
Georgia
5/11/2013
I made this on Saturday and we all loved it. The chicken was moist and flavorful; the cress with the pan dripping dressing and croutons perfect. I didn't serve anything else and the meal was perfect - not too heavy and 100% satisfying. I'll definately make it again and highly reccomend it.
carl52
New York, NY
4/1/2013
made this today for easter dinner. everyone loved it. the lemon flavor was quite pleasing. i brined my birds over night.... infusing more of a lemony flavor. prehaps the previous reviewer didn't let them sit in the brining liquid long enough?? i don't think it needed any carbs along side at all, the croutons were more than adequate.
Anonymous
Boston MA
3/31/2013
I changed to arugula because I had it on hand, and it was a delicious salad. It's worth making for the salad alone. The chicken was tender and juicy, though not as lemon flavored as I wished. Because it's brined, it doesn't need to be basted at all. The baking time was insufficient, added 10 more minutes. Served with roasted new potatoes with olive oil and grainy mustard.
aleta1107
3/27/2013
