• Nicole Kuhn

Roast Chicken Sandwich

Crunchy bread, layered with moist chicken, juicy vegetables, and topped with crispy chicken skin and fried rosemary- a whole roast chicken dinner, piled onto a crusty loaf of bread. I'm telling you, this is one of the best sandwiches I have ever eaten.





  • 1 whole chicken

  • 3 large onions, quartered

  • 8 carrots, chopped

  • 6 stalks of celery, chopped

  • 10 cloves of garlic, peeled

  • 1.5 lb. bag of baby gold potatoes

  • Chicken stock

  • salt

  • olive oil

  • 1/2 of an onion

  • 1 lemon, halved

  • rosemary

  • 5-6 tbsp. oil, for frying

  • Crusty bread loaves- these are my go-to


  • Heat oven to 400ºF.

  • Add the quartered onions, chopped carrots, celery, and potatoes to the bottom of a large roasting dish. Season with a large pinch of salt and some olive oil and mix to combine.

  • Add in the chicken stock until all of the veggies are nearly covered.

  • Place the chicken on top of the vegetables and stuff it with half of an onion, half a lemon, and about 3 sprigs of rosemary.

  • Lather the chicken with olive oil and then apply and heavy layering of salt to the exposed areas of the chicken.

  • Next, place the dish in the oven and roast, uncovered, for 1 hour and 15 minutes or until the internal temperature reaches 165ºF.

  • Once cooked, remove from the oven and allow to rest for 30 minutes.

  • Place the bread loaves in the oven for about 15-20 minutes or until they are golden brown and toasted.

  • Meanwhile, heat a few tablespoons of oil for frying in a saucepan over medium heat. Then add about 4-5 sprigs of rosemary and fry until crispy. Remove from the oil and allow too cool.

  • Next, remove the crispy skin from the chicken and place it on a cutting board with the fried rosemary and roughly chop.

  • To each toasted bread loaf, add some of the chicken, topped with a scoop of the vegetables and broth, then with the crispy chopped skin and rosemary. Serve with the potatoes on the side. Enjoy!

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