The Broken Scale · Good food. Plenty of personality.
Citrus Roast Chicken Salad with Garlic Yogurt Dressing
Warm chicken and roast potatoes turn a platter of peppery greens and citrus into a full meal. The yogurt dressing brings garlic and a little tang, while the orange and grapefruit pieces add juice between bites.
- Total
- 1 hour 30 minutes
- Serves
- 4 servings
Prep while the tray roasts
Use the oven time to mix the dressing and cut the citrus. Keep the dressing chilled, and arrange the greens shortly before serving.
At the table
Serve the chicken and potatoes warm over the greens, with the dressing in a small bowl so everyone can spoon it over their portion.
The full recipe
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Citrus Roast Chicken Salad with Garlic Yogurt Dressing
Roast chicken and baby potatoes over arugula and radicchio, with fresh citrus and a garlic-yogurt buttermilk dressing.
Ingredients
- 24 oz baby potatoes halved, or quartered if large
1 tbsp olive oil for the potatoes, plus more for serving- 1 tsp olive oil for the chicken
- 1 ⅛ tsp kosher salt divided: 1/2 teaspoon potatoes, 1/2 teaspoon chicken, 1/8 teaspoon dressing
- ⅝ tsp black pepper divided: 1/4 teaspoon potatoes, 1/4 teaspoon chicken, 1/8 teaspoon dressing
- 2 bone-in, skin-on chicken breast halves about 14 ounces each
- ½ cup plain whole-milk Greek yogurt
- 2 garlic cloves finely grated or very finely chopped
- ½ tsp fish sauce or soy sauce
- 2 tbsp whole buttermilk plus up to 1 tablespoon more if needed
- 3 large citrus fruits about 2 pounds total; oranges, grapefruit, mandarins or tangerines
- 6 cups baby arugula
- ½ small head radicchio leaves separated
- flaky sea salt for serving
Instructions
- Heat the oven to 400°F. Line a large rimmed sheet pan with parchment. Toss the potatoes on the pan with 1 tablespoon oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
- Rub the chicken skin with the remaining 1 teaspoon oil. Season the chicken on both sides with another 1/2 teaspoon kosher salt and 1/4 teaspoon pepper, then arrange it among the potatoes. Roast for about 40 to 45 minutes, until the potatoes are very tender and the thickest part of the chicken reaches 165°F without the thermometer touching bone. Transfer the chicken to a plate and rest for 20 minutes.
- While the chicken roasts, stir the yogurt, garlic, fish sauce, 2 tablespoons buttermilk and remaining 1/8 teaspoon each kosher salt and pepper together. Add up to 1 tablespoon more buttermilk if the dressing needs loosening. Keep refrigerated until serving.
- Trim the top and bottom from each citrus fruit. Cut away the peel and white pith, then slice the fruit across into rounds and halve the rounds.
- Spread the arugula and radicchio over a serving platter. Remove the bones from the rested chicken and cut the meat crosswise into thick slices. Arrange the chicken, potatoes and citrus over the greens. Finish with a drizzle of olive oil and flaky salt, and serve the dressing alongside.
Notes
Use a thermometer to check the chicken; size and oven performance can change the roasting time. The center should reach 165°F.
The estimated 90-minute total includes the chicken rest. Prepare the dressing and citrus while the chicken is in the oven.
The dressing uses either fish sauce or soy sauce. Choose according to your preference and check the chosen product if managing an allergy.
