Don’t be put off by the length of this recipe. Salting the chicken a day ahead actually saves time the day of. Taken in steps, this takes about an hour and a half to prepare. And it’s worth it, believe me. So just prep the breakfast potatoes while the chicken rests on the counter and the oven heats up. While the chicken is in the oven, prepare the breakfast potatoes and make the Champagne vinaigrette. Once you tuck into this savory roast chicken, you’ll feel like you’re back at the Zuni Café, even if you’re in your yoga pants.
Ingredients
For the chicken:
One whole chicken, 4-5 pounds
4-5 springs of fresh Rosemary, Sage or Thyme
4 teaspoons sea salt (Kosher is fine, too)
2 tablespoons bacon grease or melted butter (optional)
For the potatoes
4-5 red potatoes, diced (no need to peel)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon butter
1 garlic clove, chopped
2 springs fresh Rosemary, chopped
For the salad:
1 teaspoon Dijon mustard
¼ cup Champagne vinegar
1 teaspoon Kosher salt
½ cup extra-virgin olive oil
1 package Trader Joe’s bagged Herb Salad Mix (or similar)
Instructions
24 Hours in Advance:
Remove the gizzards and what-not from inside the chicken. Rinse the bird, inside and out, with cold water. Using paper towels, dry the chicken, including the inner cavity (this will help the chicken brown better).
Gently ease the skin apart from the breast on each side and slide the Rosemary into the openings. Pat the chicken all over with the salt.
Tie the chicken’s legs together and tuck each wing under the body.
Place the chicken into a dish, cover with plastic wrap and refrigerate.
Roast the chicken (day of):
Remove the chicken from the refrigerator at least 30 minutes in advance.
Place a 10-inch cast iron skillet into the center of the oven, then set the oven to preheat at 475°.
Dry the chicken again with paper towels. Smear the chicken with the bacon grease or melted butter, if using.
When the oven is ready, carefully remove the skillet. Transfer the chicken, breast side up, to the skillet.
Roast for 30 minutes, remove from oven and flip the bird over.
Roast for 10-20 minutes more, remove from oven, and flip the bird over again.
Roast for a final 10-15 minutes, breast side up, until the chicken reaches 160° or the juices run clear. Set aside and let rest while you finalize the breakfast potato salad.
Prepare the breakfast potatoes:
While the chicken roasts, prepare the breakfast potatoes.
Warm the olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the potatoes in a single layer and sprinkle with the salt; this ensures an even crust. Let the potatoes sit for 8-10 minutes, or until a crust begins to form. Don’t let your husband stir the potatoes.
Once the potatoes have formed a crust, turn them over to allow the other side to crisp, another 6-8 minutes. Don’t stir until the crust forms.
Once the potatoes are browned on both sides, begin to stir and flip to ensure even cooking, another 10-15 minutes, or until the potatoes can be pierced with a knife.
Add the butter, chopped garlic and chopped Rosemary to the pan, stir and once the butter has melted, remove from heat.
Make the vinaigrette:
In a clean glass jar with a lid, combine mustard, vinegar and salt. Secure the lid and shake until all ingredients are combined.
Pour in the olive oil, secure the lid and shake again. Taste, using a fresh salad leaf, and adjust the seasonings as needed: if it tastes bland, add salt; too oily, add vinegar; too sharp, add a teaspoon of oil: play around until you find a taste you like.
Assemble the dish:
Carve the chicken into pieces, reserving the juices for another use.
In a large bowl, combine the herb salad mix and ¼ cup of the Champagne vinaigrette (more to taste). Pour the breakfast potatoes into the bowl and gently stir to combine.
Layer the breakfast potato salad on a large platter, then place the chicken on top of the salad.