Zuni Cafe Chicken with Bread Salad is simple and divine. The brined chicken is placed atop bread cubes so while roasting, the bread soaks up all the lavish juices and flavor from the chicken. Then a tangy vinaigrette is tossed with the crispy and soft "croutons" and arugula to truly create a melt in your mouth experience!
I first wrote about the Zuni Cafe Roast chicken in 2011.
It was one of the first posts I did and frankly, I can't believe I've been writing TIHIC for THAT long.
I love this chicken and remember when I posted this recipe a friend said to me that it really took her a long time to make.
She loved the chicken but she felt it was a lot of work.
Well no more my friends! I had planned on redoing this chicken with new photos when lo and behold Cook's Illustrated just came out with a brand new version.
This version is no less delicious than the original but takes so much less time and we all know time is one thing we never seem to have enough of.
Table of contents
What Makes This Roast Chicken Amazing
If you are a crouton lover like me, this brined chicken is place on a bed of artisan bread while roasting.
Which means-if you haven't figured it out-that said bread absorbs all the chicken drippings or schmaltz.
This makes for an amazing bread salad or you could think of this as dressing or stuffing even though it isn't in the bird.
Toss that bread with a tangy mustard vinegar vinaigrette that has a hint of sweetness from currants or raisins and some minced scallions, and frankly, my mouth comes alive.
Oh yeah. The bread is also tossed with your choice of greens of which I most commonly use arugula.
Besides being incredible this Zuni Cafe chicken becomes a one skillet dinner which earns brownie points in my book!
Things To Know
To get the most out of this roast chicken requires planning ahead.
But then again all great dates require planning and this bird is one great date!
Making this Zuni chicken recipe is pretty simple and involves 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. Naked. I mean uncovered. Let her skin get nice and crisp.
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.
Make sure you get the right sized chicken. A big roaster won't be as good as a sweet, petite chicken.
This is a perfect weekend dish. And with any luck you may even have enough for a second date! Oh…the possibilities
This Zuni Cafe chicken is glorious and I don't say those words lightly.
Questions You Might Have
The Zuni Cafe, founded in 1979, is located in San Francisco. Judy Rodgers became a partner in 1987 and expanded the menu from a Mexican restaurant to a more Eurocentric menu. In 2003 the Zuni Cafe cookbook won best cookbook of the year.
This chicken made in a wood-fired oven is still on the menu and is sold as a dinner for two for $75.00. (2025)
Simple Ingredients Are All You Need
1 4 lb chicken
Morton Kosher Salt and Fresh Ground Pepper
Country style artisan bread, bottom crust removed, cut into 1" pieces (You should have about 5 cups)
Chicken broth (I use Better Than Bouillion)
Extra virgin olive oil
Champagne vinegar or white wine vinegar
Dijon mustard
Scallions, sliced thin
Dried currants or golden raisins
Baby arugula or baby lettuce
Zuni Chicken Recipe
Begin by cutting the backbone out of the chicken-spatchcocking it.
Salt all over and beneath the skin of the chicken-top and bottom.
Place on a wire rack and place in the refrigerator overnight, uncovered. This makes the skin not only taste good, but helps it to become crispy.
If you don't have the time to do this overnight, do it as long as time allows. No need to rinse off the salt-most of it melts right in.
When ready to roast, get out a 12" cast iron skillet. Spray or oil the skillet.
Toss bread cubes with oil and broth and arrange with most of the pieces in the center of the skillet and the crust side pieces, facing up.
Arrange chicken skin side up on top of the bread. Brush with oil and sprinkle with salt and pepper.
Bake until chicken is golden brown, rotating skillet halfway through.
While chicken is roasting whisk together the remaining oil and other ingredients.
Remove chicken from oven and let it rest on cutting board for 15 minutes.
Run a metal spatula under the bread and mix it with the salad and dressing.
Top with chicken and serve!
Zuni Cafe chicken is such a comfort dish to me.
Just give me a glass of wine, light a few candles and I am set for the night.
This arugula salad chicken has always been a favorite and now with this super simplified method I do believe she might become a regular in my kitchen!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
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, 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 Zuni Cafe and Cooks Illustrated.
More Chicken Skillet Recipes
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