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Skillet-Roasted Chicken with Bread and Kale Salad
This recipe was inspired by the late Judy Rodgers’ wood oven-roasted chicken that has been on the menu at San Francisco’s Zuni Cafe since 1987 and is a favorite to this day. We keep the dish one-pan easy by using a 12-inch skillet. The cooking starts on the stovetop and finishes in the oven, so make sure your pan is safe for use in a 475°F oven. The chicken is flipped twice during roasting. To do this, use a sturdy pair of tongs to grasp the bird by the backbone, inserting one arm of the tongs into the cavity, then grip the chicken and flip it. To boost flavor, we slip herb sprigs under the skin so they stay in place during roasting and flipping. promote crisp, browned skin, pat the bird dry before seasoning. And take advantage of all those wonderful pan drippings for the bread salad—they’re the key to its rich, deep flavor.
4
Servings
1 hour 40 minutes
45 minutes active
Ingredients
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Kosher salt and ground black pepper
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3½ to 4
pound whole chicken, patted dry
Directions
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01Heat the oven to 475°F with a rack in the middle position. In a small bowl, stir together 1 tablespoon salt and 1 teaspoon pepper. Loosen the skin from the meat on the breast and thighs of the chicken. Slip the thyme sprigs under the skin. Sprinkle the salt-pepper mixture all over the chicken and in the cavity; set aside.
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