Well...this chicken...Of course I was too hungry and didn't even think to take photos of this lovely bird resting in the cast iron skillet surrounded by lovely crunchy golden cubes of bread drenched in the golden broth of this beautiful bird. Combining those with the arugula dressed with a tangy vinegar mustard vinaigrette is pure heaven. And did I mention how the sweetness of the currants plays off with the saltiness of the chicken? This chicken is glorious and I don't say those words lightly. It has always been a favorite and now with this super simplified method I do believe this might become a regular in my kitchen!
I do want to mention that to get the most out of this chicken it does require planning ahead. But then again all great dates require planning and this bird is one great date! It really is pretty simple and involves something so easily done as spatchcocking a chicken. In other words, one must cut the backbone out of the chicken which is easily done if you own a great pair of kitchen shears. Which you should. They are one of my favorite tools! After that it is a matter of salting this baby and resting her on a rack in the fridge overnight.This technique not only flavors this girl perfectly, it also allows the skin to air dry which makes for a super crisp chicken when she emerges from the oven.
This is a perfect weekend dish. And with any luck you may even have enough for a second date! Oh...the possibilities!
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Recipe
Roast Chicken with Bread Salad (Judy Rodgers Style)
- Prep Time: 40 Minutes
- Cook Time: 50 Minutes
- Total Time: 90 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Roast Chicken with Bread Salad is simple and divine. Roast chicken over artisan bread cubes that become crispy while baking and then tossed with salad makes this one dish meal fabulous!
Ingredients
1 4 lb whole chicken
Morton Kosher Salt and Fresh Ground Pepper
8 ounces country style artisan bread, bottom crust removed, cut into 1" pieces (You should have about 5 cups)
¼ c chicken broth
6 T plus 2 t extra virgin olive oil
2 T champagne vinegar
1 t Dijon mustard
4 scallions, sliced thin
2 T dried currants
5 c baby arugula or baby lettuce
Instructions
Place chicken, breast side down on cutting board. Cut out the backbone of the chicken. Discard. Flip chicken over and press on breastbone to flatten.
Using your fingers, carefully loosen skin covering breasts and legs. Rub ½ t salt under skin of each breast and ½ t salt under skin of each leg. Rub ½ t of salt into the cavity of the bird. Tuck wings behind back and turn legs so drumsticks face toward breasts. Place chicken on wire rack which has been placed on a rimmed baking sheet and refrigerate uncovered for 24 hours.
Adjust oven rack to middle position and heat oven to 475. Spray a 12" cast iron skillet with cooking spray. Toss bread with broth and 2 T oil until pieces are evenly moist. Arrange bread in skillet in single layer, with majority of crusted pieces near center, crust side up.
Place chicken, skin side up, on top of bread. Brush with 2 t of oil and sprinkle with ¼ t salt and ¼ t pepper. Roast until chicken skin is deep golden brown. This should take about 45-50 minutes and you should rotate the skillet halfway through roasting. If your chicken is larger, please use a meat thermometer to check for doneness. The thickest part of the breast should register 160 and the thighs at 175.
While chicken roasts, whisk vinegar, mustard, ¼ t salt and ¼ t pepper together in a small mixing cup. Whisk in remaining ¼ c olive oil. Stir in scallions and currants and set aside.
Transfer chicken to carving board and let rest uncovered for 15 minutes. Run a metal spatula under bread in skillet. You should have a nice mixture of soft and golden brown crispy pieces. Add salad to the skillet. Carve chicken and whisk any juices into the vinaigrette. Add vinaigrette to salad and toss to evenly coat salad and bread. Transfer salad to platter and serve with chicken.
Notes
Prep Time Does Not Include the 24 hour resting time in the refrigerator.
Thanks Judy Rodgers and Cooks Illustrated.
Balvinder says
I have so many recipes on my blog that I want to repost as their pictures cringe. This is indeed a lovely weekend chicken dish.
Abbe Odenwalder says
I love this chicken dish! My guess is you will too! Still don't like my pics but they are way better than they used to be!
SavoringTime in the Kitchen says
Wow, this does look fantastic and I do love roasted chicken! Look forward to trying this recipe/method soon, Abbe.
Kelsie | the itsy-bitsy kitchen says
Crunchy golden cubes of bread--that's going to stick with me until I try this recipe! You're speaking my language here :). This is one beautiful dish!
Marcelle says
This is a terrific meal!! Great photos in this post too, Abbe!
mjskit says
You cook the bread with the chicken? Now that is really interesting and quite inspiring. The chicken looks delicious as all of yours chicken dishes to, but I bet the bread is the highlight of the dish. But then, I am a bread lover. 🙂 Fabulous dish!
HWC Magazine says
Love your tricks for getting this chicken skin extra crispy. Wow! You have been blogging a long time now. It feels so good to redo those old photos and your turned out lovely. Take Care
Neha says
The chicken salad looks super delicious!!
Lea Ann (Cooking On The Ranch) says
It looks delicious Abbe!
La Table De Nana says
We just cleaned both ovens LOL..I'll wait a bit:)I am sure those cubes deliver w/ the vinaigrette and arugula..etc♥
La Table De Nana says
Saving..:) I want to try this one day!Thank you:)
Gerlinde de Broekert says
I can just imagine the rich flavor of those bread cubes. Delicious!
Angie Schneider says
Crisp chicken, crunchy bread bites and a simple vinaigrette...a perfect meal, Abbe.
Abbe Odenwalder says
You were lucky! Not sure how this compares but I can tell you that I am in love with it. We did try to go there once but it was closed. In any case, I bet you will be happy. Those bread cubes deliver!
Liz Berg says
Wow, this sounds fantastic! I've done a similar Dorie Greenspan recipe, but I'm thinking it was just some slices. I love the idea of cubes of bread---that would be my favorite part of the meal!
Kitchen Riffs says
This looks terrific! Love the idea of the bread cubes. And the chicken. And, well, everything. 🙂 Thanks!
Sippity Sup says
I was lucky enough to eat this (back in the day) at Zuni Cafe SF. I was amazed at the depth of flavor (especially in those bread cubes)and am thrilled to hear it can be achieved it home. GREG