Description
This sandwich combines the crunch of crispy focaccia, tender roast chicken, zesty lemon aioli, and a fresh herb salad with a hint of heat from Calabrian chili paste for an extra kick. Perfect for a hearty lunch or dinner!
Ingredients
Scale
- For the Sandwich:
- 1 slab of focaccia, large enough to make 2 sandwiches
- 2 Tbsp Calabrian chili paste or chili condiment of choice (optional)
- For the Roasted Chicken:
- 2 chicken leg quarters
- 200g baby potatoes (or use leftover roasted chicken and potatoes)
- 4 cloves garlic, unpeeled
- Olive oil, for drizzling
- Salt and pepper, to taste
- 1 lemon, thinly sliced
- For the Lemon Aioli:
- 1 lemon, thinly sliced and roasted
- 80g (heaped ¼ cup) mayonnaise
- 1 tsp honey
- 4 roasted garlic cloves
- Salt and pepper, to taste (Alternatively, use store-bought aioli and mix in roasted lemon and garlic)
- For the Leaf Salad:
- 1/2 red onion, thinly sliced
- Handful parsley (about 10g)
- Handful mint (about 6g)
- Handful rocket (about 6g)
- Small handful dill (about 3g)
- 4 radishes, thinly sliced
- For the Salad Dressing:
- 1 tsp honey
- 2 Tbsp apple cider vinegar
- 1 tsp olive oil
Instructions
- Roast the Chicken and Potatoes:
- Boil the baby potatoes in salted water for 10-15 minutes, or until easily pierced with a knife. Drain and set aside.
- Preheat the oven to 190°C (375°F). Drizzle the chicken leg quarters with olive oil, season with salt and pepper, and arrange them on a baking tray on top of the sliced lemon.
- Cut the boiled potatoes in half and add them to the baking tray alongside the chicken. Add the garlic cloves (with skins on), drizzle with more olive oil, and toss to coat.
- Roast everything in the oven for about 20 minutes or until the chicken skin is golden and crispy, and the potatoes are browned.
- Make the Lemon Aioli:
- Once the lemon slices and garlic are roasted, peel the garlic from its skins.
- In a blender or food processor, combine the roasted lemon slices, roasted garlic, mayonnaise, and honey. Blend until smooth and season with salt and pepper to taste. Set aside.
- Prepare the Salad:
- Place the thinly sliced red onion in a bowl. Mix the salad dressing ingredients (honey, apple cider vinegar, and olive oil), then pour over the onions. Toss occasionally and set aside to soften.
- In a large bowl, combine the softened onions, parsley, mint, rocket, dill, and sliced radishes. Toss gently to coat the leaves in the dressing.
- Assemble the Sandwich:
- Once the chicken is cooked, remove the skin (you can crisp it further and crumble over the sandwich for extra crunch). Shred the chicken using two forks and discard the bones or save them for stock.
- Slice the focaccia in half and lightly toast on a stovetop griddle or in a pan until golden and slightly charred (optional).
- Generously spread the roasted lemon aioli on the bottom half of each focaccia slice. For extra heat, add Calabrian chili paste on top of the aioli if desired.
- Pile the shredded chicken onto the focaccia, add roasted potatoes, and top with the fresh herb salad.
- Place the top half of the focaccia on the sandwich, slice, and serve.
Notes
- Pro Tip: Roast the chicken leg quarters to an internal temperature of 72°C (160°F), then let them rest to 75-80°C (165-175°F) for the juiciest, tender meat.
- Crunchy Topping: Crisp the chicken skin in the oven or air fryer and crumble over the sandwich for a delicious texture.
- Shortcuts: Use store-bought roasted chicken and aioli to speed up the process without sacrificing flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sandwiches
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg