The Zuni Café Chicken is a delicious, juicy twist on classic chicken dishes! Perfectly seasoned, tender, and bursting with flavour, it's a must-try for those who love their chicken done right. Whether paired with sides or enjoyed solo, it’s comfort food with a café-style flair.
Serves 2
- 1 3-pound (or as close as possible to it) whole chicken
- 2 ½ to 3 teaspoons kosher salt (use 3/4 teaspoon salt per pound of chicken)
- 1/2 teaspoon freshly ground pepper
- Handful of herb sprigs (I used thyme and sage)
- 4 thick (3/4-inch) slices peasant bread (not sourdough), crusts removed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, thinly sliced
- 4 scallions, thinly sliced
- 2 tablespoons champagne vinegar (or other mild vinegar)
- 2 tablespoons dried currants
- 4 cups torn bitter greens (I used dandelion and radicchio)
- 2 tablespoons toasted pine nuts
- Flaky salt and freshly ground pepper
- Pat the chicken dry and loosen the skin on the breasts. Combine the salt and pepper in a small bowl and mix thoroughly. Season the chicken all over, including in the cavity and under the breast skin. Tuck the herbs under the skin and in the cavity. Refrigerate, loosely covered, for 1 to 2 days (see the tips section if you are short on time).
- When ready to cook the chicken, heat oven to 475℉. Place the chicken on one side of a sheet pan. Put the bread slices on the other side. Drizzle both sides of the bread with oil, then place sheet pan in the center of the oven.
- Turn the bread slices over after 10 to 12 minutes, and cook 3 to 4 minutes longer, until the bread is deep golden brown all over (it should retain some softness in the center). Remove the bread and set aside. Return the chicken to the oven.
- After 25 to 30 minutes of total cooking, remove the sheet pan from the oven and reduce oven temperature to 450℉. Carefully turn the chicken. To do so, first gently loosen it from the pan with a thin spatula. Then, using the spatula and a pair of tongs, turn the chicken over. Return to the oven to cook for 15 minutes with the breast side down, and then repeat the turning process. Cook 10 minutes longer with the breast side up. If your chicken is larger than 3 ½ pounds, it may take longer to cook through. Cook until the legs feel loose. Remove from the oven and transfer the chicken to a plate or carving board.
- Pour off and discard excess fat from the sheet pan. Place the pan over a burner on the stove and add 1/4 cup water. Bring to a boil and use a spatula to loosen all the brown bits on the pan. Pour the liquid into a small bowl.
- While the chicken roasts, make the dressing for the bread salad. Pour the 2 tablespoons extra-virgin olive oil into a small skillet and heat over medium heat. Add the garlic and scallions, and cook, stirring, until softened and starting to turn golden, about 3 minutes. Cool slightly so it doesn’t spatter, and add the vinegar. Add the currants and season with salt and pepper. Pour into a small bowl and set aside.
- Tear the bread into pieces and place in a wide bowl. Pour the dressing and the reserved pan juices over top and mix thoroughly using your hands. Add the greens and toss with the bread. Arrange the salad on a serving platter.
- Carve the chicken into small pieces and arrange on top of the salad. Pour any juice that collected on the carving plate over top. Season with salt and pepper and a drizzle of olive oil, if desired. Sprinkle all over with roasted pine nuts.
