May 7, 2011 · 0 comments
Adapted (ever so slightly) from The Zuni Cafe Cookbook
Every now and again, I come across a recipe that changes something permanently for me. This is one of those recipes. If you have ever been to Judy Rodger’s Zuni Kitchen in San Francisco and you ordered the signature Roast Chicken with Bread Salad, you will know what I mean. I will never roast a chicken in any other way again! This recipe has become a regular in our rotation and it is loved unequivocally by adults and children alike. One word of warning: the best outcome involves a little forward-thinking. Trust me here, if you prepare the chicken a day or two ahead and let it sit, you will not be sorry. I promise.
Preparation time: 40 minute(s)
Cooking time: 1 hour(s) 5 minute(s)
Number of servings (yield): 4
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