Zuni Chicken

Are you ready to transform an ordinary weeknight into a delightful feast for two?

Let me introduce you to Zuni Chicken, my go-to magic trick for turning a mundane evening into a culinary celebration without the fuss.

Famous for its crispy skin and juicy insides, it has been a game-changer in my kitchen.

The Origins of Zuni Chicken

Zuni Chicken has its roots in the heart of California. The recipe originates from the Zuni Café in San Francisco, where it gained fame for its simplicity and bold flavors.

The original method involves dry-brining the chicken and roasting it in a hot oven, resulting in a perfect balance of crispy skin and succulent meat.

The culinary genius behind this dish is Judy Rodgers, whose passion for using high-quality ingredients and meticulous cooking techniques has left a lasting legacy.

A Cozy Dinner for Two

Inspired by the magic of Zuni Chicken, I decided to downsize the legendary recipe to suit our intimate dinner vibe.

With a few tweaks, I dialed the prep time, making it entirely achievable on a weeknight.

Now, with a smaller portion and a quicker approach, I can bring that same joy to our dinner table.

It lives up to its reputation as the best roast chicken, and it's become a staple in our household.

Try it for yourself, and let the flavors speak for themselves.

Yield: 2

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Zuni Chicken

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 4 pieces of bone-in, skin-on chicken (about 1.75 lb / 800g)
• 3 large garlic cloves, unpeeled, smashed with the back of a knife
• 1/2 teaspoon very finely chopped fresh rosemary (or 1/4 teaspoon dried rosemary)
• 1/2 teaspoon very finely chopped fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 lemon, zested and then quartered into wedges
• 3 tablespoons olive oil, divided
• 1/4 baguette*, torn into roughly ¾ in-2in (2cm-5cm) pieces (*do not use sourdough)
• 2 anchovy filets, finely chopped
• 1 tablespoon shallot red wine vinegar
• 2 tablespoons water
• 1 tablespoon lightly toasted pine nuts
• 2 large handfuls of arugula or any greens of your choice (try something colorful!)

Preparation

1. Preheat the oven to 425F (220C / gas 7).
2. Lightly toast the pine nuts in a small frying pan (non-stick). Set aside in a bowl to be used later.
3. Arrange the chicken pieces skin-side-up on a large rimmed baking sheet or in a baking dish.
4. Scatter the smashed garlic cloves around the chicken.
5. In a small bowl, combine rosemary, thyme, salt, pepper, lemon zest, and 1 tablespoon of olive oil.
6. Rub the mixture over the chicken, getting some under the skin.
7. Place the baking sheet in the preheated oven and roast the chicken for 40 minutes.
8. After 40 minutes, remove from the oven.
9. Arrange torn bread between the chicken pieces, tossing them in any chicken juices.
10. Drizzle everything with another tablespoon of olive oil.
11. Return the pan to the oven and roast for an additional 10 minutes.
12. Meanwhile, while the chicken is roasting, combine anchovy, the remaining 1 tablespoon of olive oil, shallot red wine vinegar, and water in a small bowl.
13. Divide the greens onto two plates.
14. Remove the chicken from the oven and immediately pluck out the croutons and divide them amongst the two plates with the greens.
15. Add the anchovy dressing and toasted pine nuts over the greens and croutons and toss with a pinch of salt.
16. Top the salad with the chicken pieces.
17. Serve with lemon wedges.

Notes

1. If you can't find shallot red wine vinegar, substitute for any good quality red wine vinegar or even a champagne vinegar.
2. To add a little heat to the dish, add about 1/2 teaspoon of red chili pepper flakes to the anchovy dressing.
3. Want to add some veggies to the dish? Simply toss some broccoli or cauliflower with a glug or two of olive oil and a dash of salt and pepper and then add to the baking sheet about 25 minutes into the roast. Serve alongside the roast chicken and bread salad.

Nutrition Facts

Calories

323

Fat (grams)

26 g

Sat. Fat (grams)

3 g

Carbs (grams)

18 g

Fiber (grams)

2 g

Net carbs

17 g

Sugar (grams)

2 g

Protein (grams)

6 g

Sodium (milligrams)

789 mg

Cholesterol (grams)

4 mg

Did you make this recipe?

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