For an extra layer of flavor, consider adding a touch of honey to the lemon dressing. Feel free to experiment with different greens like watercress or arugula for a unique twist. Ensure the chicken is fully cooked by using an instant-read thermometer.
Black Lemon Chicken Salad
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PREP TIME35 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME2 hrs 30 mins
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SERVING20 People
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VIEWS66
Experience the vibrant flavors of our Black Lemon Chicken Salad! A symphony of savory roasted chicken, zesty lemon dressing, and crisp greens, this salad is a culinary journey you won't want to miss.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol54 mg
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Fiber1 g
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Protein13 g
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Saturated Fat8 g
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Sodium193 mg
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Sugar1 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepDrizzle vegetable oil in a large roasting pan. (1 minute)
03
StepWhisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl. (3 minutes)
04
StepPlace chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes. (35 minutes)
05
StepPlace chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken. (5 minutes)
06
StepSprinkle rosemary, thyme, and salt over top of chicken. (2 minutes)
07
StepTie chicken legs together with kitchen twine. (3 minutes)
08
StepRoast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes. (95 minutes)
09
StepRemove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside. (5 minutes)
10
StepSet the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes. (15 minutes)
11
StepSlice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side. (5 minutes)
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Tod Kirlin
Jun 24, 2025The homemade chicken broth really elevates the flavor of the sauce. I highly recommend making it from scratch if you have the time.
Rachael Shields
May 31, 2025My family raved about this salad! It's definitely going into our regular rotation.
Allene Gutkowski
Apr 22, 2025This recipe is so versatile – I've used it with different types of greens and even added grilled vegetables.
Walker Stoltenberg
Feb 21, 2025I love how easy this recipe is to customize. I added some fresh herbs from my garden, and it was delicious.
Darion Smitham
Feb 15, 2025This salad is absolutely divine! The lemon dressing is so bright and flavorful, and the chicken was perfectly cooked.
Kenna Romaguera
Nov 30, 2024I made this for a summer picnic, and it was a huge hit! Everyone loved the combination of flavors and textures.
Justen Adams
Nov 23, 2024I added some toasted pecans for extra crunch, and it was a game-changer!
Germaine Bahringer
Sep 19, 2024I'm not usually a fan of chicken salad, but this one is exceptional. The lemon dressing is the perfect complement to the chicken.