Grilled Chicken with Farmers’ Market Salad | Joanne Farrar – Rye Tavern


  • 1 whole chicken
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 Tbsp olive oil
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 6 cups assorted spring greens
  • ½ cup crumbled or cubed cheese
  • 2 slices bread
  • 2 Tbsp fruit jam
  • 1 sprig rosemary
  • 1 clove garlic
  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper


Butterfly the chicken: remove the backbone, score the keel bone and use hands to flatten chicken. Finely chop rosemary and parsley- add to a small bowl with olive oil, salt and pepper. Rub chicken with seasoning mixture. Place on a 425° pre-heated grill, skin side down-cook for 10 minutes or until skin is crisp. Reduce grill heat to low- flip chicken and continue to cook for 40 minutes or until chicken registers 165°.
To assemble salad: Drizzle bread slices with olive oil, salt and pepper- grill or toast in a sauté pan until toasted. Cut bread into cubes and toss with greens and cheese. For the dressing: finely chop the garlic and rosemary- add to jar with remaining ingredients, shake and pour desired amount over salad.


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