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Roast Chicken Panzanella Salad with Lemongrass and Turmeric

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Convection Roast Mode

If you are looking for a chicken dish that is bursting with great flavors then you will enjoy this variation on the popular roast chicken panzanella salad. While the spatchcock chicken, carrots and croutons cook together in convection, the salad ingredients and dressing can be prepared.

Spatchcock chicken cooked in convection with panzanella salad

There are several steps to create this recipe, first is to prepare the marinade for the chicken, then remove the backbone of the chicken and marinate it for several hours or overnight. Next, prepare the carrots and croutons so they can be baked at the same time as the chicken. While these ingredients are cooking in your convection oven, the salad ingredients and the dressing can be prepared.

The salad ingredients call for a wonderful combination of mint, cilantro and basil that combined with the crisp romaine and cucumber compliment the flavors of the marinade perfectly. Once the salad is assembled and dressed add the croutons and top with the warm sliced chicken so that the juices from the chicken seep into the croutons. Your efforts will be well rewarded.


Chicken and Marinade

1 whole chicken, backbone removed and flattened out

1 stalk lemongrass, smashed with back of knife and roughly chopped

1 tbsp turmeric

3 cloves garlic

1 tbsp fish sauce

2 tbsp vegetable oil

1 lb rainbow carrots, peeled and cut into 2 inch pieces, tossed with a little oil

For the Panzanella

½  sweet baguette, cut into 2 inch chunks

4 tbsp unsalted butter, melted

½ tsp garlic powder

1 tsp Old Bay seasoning

For the Salad

1 head romaine lettuce, chopped

1 English cucumber, peeled and sliced

½  red onion, thinly sliced

½ bunch baby radishes, thinly sliced

3 sprigs mint, leaves picked whole

3 sprigs basil, leaves picked whole

6 sprigs cilantro, leaves picked whole

For the Dressing

½  cup sweet chili sauce

¼  cup lime juice

¼  cup vegetable oil

½, teaspoon salt

½  teaspoon pepper

Whisk all the dressing ingredients in a small bowl until combined.

Serves 4 - 6


In a small food processor or blender, add lemongrass, turmeric, garlic, fish sauce and vegetable oil. Process or blend until a smooth paste. Rub the marinade all over the chicken and place in the refrigerator for at least 2 hours or overnight.

Heat the oven in the Convection Roast Mode 375 degrees.

Place the flattened chicken on a rimmed baking sheet and cook for 25 minutes. 

After 25 minutes, add the carrots to the same pan or spread onto another rimmed baking sheet and cook the carrots and chicken for another 20  minutes.

Toss the bread chunks with the melted butter, garlic powder and Old Bay seasoning and spread onto a rimmed baking sheet. Bake in the oven on a rimmed baking sheet for 12 - 15 minutes until golden while the chicken is roasting. 

Meanwhile, combine the romaine lettuce, cucumber, onion, radish, mint, basil and cilantro in a large bowl and enough of the dressing  to evenly coat the salad and toss to combine. Scatter the croutons over the salad and toss lightly to combine.

Place the salad on a large serving platter, arrange the warm chicken pieces and carrots on top and drizzle with any pan juices from the roasting pan.

Roast Chicken Panzanella Salad with Lemongrass and Turmeric
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