A warm, comforting entrée salad featuring juicy roast chicken, crispy smashed potatoes, and fresh, tangy tarragon vermouth dressed greens!
While I certainly enjoy many different kinds of salad, my favourites by far tend to be ones that have a warm component. There is just something about the interplay between warm and cold that makes for an incredibly satisfying dish. In this entrée salad, warm, juicy roast chicken and crispy smashed potatoes are perfectly contrasted with tangy tarragon vermouth dressed greens. A splash of the vinaigrette stirred into the roast chicken pan drippings creates an intense flavour bomb of umami goodness to drizzle over the finished dish. Featuring fresh spring produce, this tarragon vermouth roast chicken and smashed potato salad is the perfect entrée for your May Day celebrations!
Ingredients List
Baby potatoes: Small baby potatoes make the ideal smashed potato. I use a variety of types, such as yellow flesh and red skinned. Feel free to choose your favourite potato.
Tarragon: Fresh tarragon has a lovely fresh, slightly anise flavour although it can be a bit hard to find. Our local grocery stores only occasionally carry fresh tarragon. Use 1 tsp of dried tarragon leaves if you can’t find fresh.
Sherry wine vinegar: Sherry wine vinegar is one of my favourite vinegars for dressings. Originating in Spain and made from a base of sherry wine, this vinegar has a complex flavour and crisp acidity. Substitute with champagne vinegar or red wine vinegar if you don’t have it.
How to make Roast Chicken and Smashed Potato Salad
Salt the chicken overnight
This might sound like an unnecessary step, but I encourage you to try it at least once. I’m not sure why I resisted trying this popular technique for so long, but once I tried it, I never went back. In what amounts to basically a dry brine, overnight salting will render an extremely juicy, tender, and downright flavourful chicken.
Pat the chicken dry and remove any strings. Liberally sprinkle kosher salt all over the surface of the chicken, even on the back. Place the chicken on a plate and cover. Refrigerate overnight.
Boil the potatoes
I find it easier to make smashed potatoes once the cooked potatoes are cool so I usually cook them before roasting the chicken so they can cool down. However, you can smash them hot if you don’t want to wait.
Bring a large pot of water to a boil. Season the water with kosher salt and add the baby potatoes. Cook the potatoes just until they are fork-tender. They should be cooked through but not falling apart. Drain the potatoes and let cool.
Roast the chicken
Preheat the oven to 400°F. Place the chicken on a rack in a roasting pan. Pat the chicken dry. Rub a little olive oil over the chicken. Tuck the wing tips under the bird. Roast the chicken for 1 to 1 ¼ hours until fully cooked to an internal temperature of 165°F. Transfer the chicken to a plate to rest. Spoon the fat off the drippings in the roasting pan. Discard the fat and save the drippings in the pan.
Roast the smashed potatoes
Lightly brush a baking sheet with olive oil. Spread the cooked potatoes out evenly on the baking sheet. Using the bottom of a glass, or your palm, press down to smash the potato. Repeat with the remaining potatoes.
In a small bowl stir together the minced garlic and 4 Tbsp olive oil. Brush the smashed potatoes with the garlic oil. Sprinkle with kosher salt and pepper. Bake alongside the chicken at 400°F for 25 to 30 minutes until browned and crispy. Let cool briefly before assembling.
Make the tarragon vermouth dressing
In a small bowl combine the finely diced shallot, Dijon mustard, dry vermouth, sherry wine vinegar, kosher salt, and pepper. Whisk together. Slowly drizzle in the light olive oil whisking constantly to emulsify. Add the chopped fresh tarragon.
The dressing can be made ahead of time and stored in the fridge. It may separate after sitting – whisk it back together before serving.
Carve the chicken
To carve the chicken, start by removing the legs. Slice through the skin between the thigh and the breast. Grasp the thigh and bend it away from the body until the joint separates. Cut through the joint and remove the leg. Separate the drumstick from the thigh.
Remove the breasts. Slice down the breastbone and gently separate the breasts from the ribcage. Cut the breasts into thick slices. Remove the wings.
Assemble the Roast Chicken and Smashed Potato Salad
Place the roasting pan on the stove over medium heat. When the drippings begin to sizzle add 3 tablespoons of the tarragon vermouth dressing. Use a wooden spoon to scrape up all the brown bits on the roasting pan. Pour the pan drippings into a bowl.
Toss the greens with some of the tarragon vermouth dressing. Drizzle the smashed potato with some of the dressing as well. Layer the dressed greens and smashed potatoes on a serving platter or individual plates. Arrange the chicken pieces around the salad. Spoon the pan drippings over the chicken and salad. Enjoy!
May Day Recipes
Round out your May Day feast with these delightful spring recipes!
- Sweet Woodruff Cocktail
- The May Queen Cocktail
- Fried Goat Cheese Balls with Honey and Fennel Pollen
- Dandelion Pesto Twists with Baked Camembert
Roast Chicken and Smashed Potato Salad
Ingredients
- 2-4 lb whole fryer chicken
- kosher salt as needed
- 1 ½ lb baby potatoes
- 4 tbsp extra virgin olive oil plus extra
- 3 cloves garlic minced
- black pepper as needed
- 1 small shallot finely diced
- 2 tsp Dijon mustard
- 1 Tbsp dry vermouth
- 3 Tbsp sherry wine vinegar
- ⅓ cup light olive oil
- 1 Tbsp chopped fresh tarragon or 1 tsp dried
- 5-6 cups mixed salad greens
Instructions
- To salt the chicken overnight, begin by removing any strings and pat dry. Sprinkle generously with kosher salt and set on a plate. Cover loosely with cling film and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 400°F. Place the chicken on a rack in a roasting pan. Pat the chicken dry. Rub a little olive oil over the chicken. Tuck the wing tips under the bird. Roast the chicken for 1 to 1 ¼ hours until fully cooked to an internal temperature of 165°F.
- Bring a large pot of water to a boil. Season the water with kosher salt and add the baby potatoes. Cook the potatoes just until they are fork-tender. They should be cooked through but not falling apart. Drain the potatoes and let cool briefly.
- To smash the potatoes, lightly brush a baking sheet with olive oil. Spread the cooked potatoes out evenly on the baking sheet. Using the bottom of a glass, or your palm, press down to smash the potato. Repeat with the remaining potatoes.
- In a small bowl stir together the minced garlic and 4 Tbsp olive oil. Brush the smashed potatoes with the garlic oil. Sprinkle with kosher salt and pepper. Bake alongside the chicken at 400°F for 25 to 30 minutes until browned and crispy. Let cool briefly before assembling.
- To make the dressing, combine the finely diced shallot, Dijon mustard, dry vermouth, sherry wine vinegar, 1/4 tsp kosher salt, and a pinch of pepper in a small bowl. Whisk together. Slowly drizzle in the light olive oil whisking constantly to emulsify. Add the chopped fresh tarragon.
- Once the chicken reaches an internal temperature of 165°F take out of the oven and transfer the chicken to a plate. Spoon the fat off the drippings in the roasting pan. Discard the fat and save the drippings in the pan.
- Place the roasting pan on the stove over medium heat. When the drippings begin to sizzle add 3 tablespoons of the tarragon vermouth dressing. Use a wooden spoon to scrape up all the brown bits on the roasting pan. Pour the pan drippings into a bowl.
- Carve the chicken by removing and separating the legs. Remove the breasts and cut into thick slices. Remove the wings. See above for more detailed instructions.
- To assemble the dish, toss the salad greens with some of the tarragon vermouth dressing. Drizzle any extra dressing over the smashed potatoes. Layer the potatoes with the dressed greens on a serving platter or individual plates. Arrange the chicken pieces around the salad. Spoon the pan drippings over the chicken and salad. Enjoy!