Zuni Cafe Inspired Roast Chicken with Bread Salad

Roast chicken_.jpg

Zuni Cafe Inspired Roast Chicken with Bread Salad

  • 1 whole chicken (about 3-3/12 lbs)

  • 1 Tbs. kosher salt

  • 1 lb Yukon gold potatoes, cut into bite sized pieces

  • 2 lemons cut in half

  • 1/2 loaf of country bread

  • 1 shallot, diced

  • 3 Tbs. sherry vinegar

  • 1/4 cup chicken stock

  • 1/4 cup toasted pine nuts

  • Handful of fresh parsley

Preheat oven to 450F.

While the oven is preheating dry the chicken very well. Sprinkle the chicken with the salt and set aside.

In an oven and stovetop safe dish place the potatoes and the lemons. Top with chicken and roast chicken for about 45 - 50 minutes or until a meat thermometer reaches 165°F. Carefully remove the chicken, potatoes, and lemon from the pan, leaving any pan juices in the pan.

Reduce the oven heat to 350 and toast the bread cubes for about 10 minutes.. While the bread is toasting in the same pan as the chicken saute the shallot over medium heat. Deglaze wth the vinegar and stock and continue cooking over medium heat until reduced by about 1/4. . Fold in the bread cubes and pine nuts and gently toss in the pan juices.

Cut the chicken in 8 pieces and place on top of the bread salad along with the potatoes. Serve warm garnished with parsley.

Serves about 4.

Fridge Foraging, EasterAmanda FredericksonComment