Zuni Cafe’s Roast Chicken

I make this roast chicken inspired by San Francisco’s Zuni Cafe at least twice a month, I found this recipe a few years ago and haven’t stopped making it. It’s a staple and so easy to make. The chicken is roasted on a sheet tray with lemons, herbs and garlic, then, just before it’s done you toss torn baguette pieces with all the pan drippings and roast everything together until golden brown and crispy, and then top it all with a lemony arugula salad. It’s incredible!

Serves 4

Ingredients:

Chicken:

1, 4lb free range + organic chicken, cut into 8 pieces

4 lemons

1/4c olive oil

2 heads of garlic

1 bunch of fresh thyme

salt + pepper

1 baguette

Salad + Viniagrette

3 cups of arugula

2 filets of anchovy, finely chopped

1tbs dijon mustard

Juice of 1 lemon

1/2c olive oil

salt + pepper

Pre heat your oven to 475 degrees.

Vinaigrette: Whisk together the chopped anchovy with the dijon mustard and lemon juice. While whisking, slowly stream in the olive oil until emulsified. Season with salt and pepper. Reserve until you’re ready to serve.

On a large sheet tray toss the chicken pieces with lots of salt (about 4 tablespoons), pepper, thyme, and lemons (sliced). Break the garlic up into individual cloves, no need to peel them, toss with the seasoned chicken.

Roast the chicken for 30mins then carefully remove the breasts from the tray (to prevent over cooking) and then flip over the remaining pieces and cook for another 25mins. While you’re waiting, tear the baguette into 2-4 inch pieces.

Remove the chicken from the oven, add the breasts back onto the tray as well as the baguette pieces. Toss everything with the pan drippings. At this point, remove the lemon slices and reserve them for garnish, discard the thyme stems and peel the skins off the roasted garlic cloves, they should slide out easily. Put the chicken back in the oven and keep a close eye on it. You just want to toast the baguette, this will take between 5-10mins.

To serve, transfer the roasted chicken and toasted baguette to a platter and pour any remaining pan drippings, roasted garlic and lemons over the top. Toss the arugula with the vinaigrette and lay over the chicken. Pour yourself a generous glass of white wine and enjoy!

Once you get the hang of this recipe you’ll be making it all the time! !

xo