This chicken is based loosely on Zuni Kitchen’s famous roast chicken. It’s spatchcocked instead of roasted whole and the bread salad is simplified. I love it this way. The chicken stays moist and tender and the salad has a crunchy top and a moist interior. It’s a little bit of work, but well worth the time and effort!
PrintSpatchcock Chicken with Bread Salad
Crispy skin and moist meat make for a great chicken dish
Ingredients
1 roasting chicken
olive oil & salt
1 lb loaf of rustic bread, torn coarsely
1/2 C olive oil
1 t salt
2 T red wine vinegar
1 T champagne vinegar
One lemon
Instructions
Spatchcock the chicken by cutting along the backbone on one side with a kitchen shears and opening it like a book. Spread a tablespoon of olive oil on the chicken and sprinkle with salt
Mix bread with olive oil and both vinegars, salt & pepper to taste
Place bread salad in a cast iron skillet or roasting pan with chicken on top
Squeeze the juice of one lemon over the whole thing
Cover the bottom of a smaller cast iron skillet or roasting pan with aluminum foil and spray with cooking spray
Place smaller pan on large pan and roast in a 400 degree oven for 30 to 40 minutes or until the internal temperature of the chicken reaches 160.
Remove from oven and let rest for 15 to 20 minutes
Cut chicken into pieces and serve with the bread salad
Cast iron skillets really work the best for this recipe because of their weight and ability to heat evenly.
Leave a Reply