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.
ROAST CHICKEN SANDWICH
INGREDIENTS:
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
INSTRUCTIONS:
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!