The perfect roast chicken....it's a dish I constantly crave....
My two absolute favorites to get this meal is at the Zuni Cafe in San Francisco and the Minetta Tavern in Manhattan.
Both places serve up a delicious version of this classic recipe and it's guaranteed that if you enjoyed this favorite at one of these establishments than you'd surely like the other one as well....
Try this...
Zuni Cafe
Ingredients
- For the chicken:
- One whole chicken, 4-5 pounds
- 4-5 springs of fresh Rosemary, Sage or Thyme
- 4 teaspoons sea salt (Kosher is fine, too)
- 2 tablespoons melted butter (optional)
Instructions
24 Hours in Advance:
- Rinse the bird, inside and out, with cold water. Using paper towels, dry the chicken, including the inner cavity (this will help the chicken brown better).
- Gently ease the skin apart from the breast on each side and slide the Rosemary into the openings. Pat the chicken all over with the salt.
- Tie the chicken’s legs together and tuck each wing under the body.
- Place the chicken into a dish, cover with plastic wrap and refrigerate.
Roast the chicken (day of):
- Remove the chicken from the refrigerator at least 30 minutes in advance.
- Place a 10-inch cast iron skillet into the center of the oven, then set the oven to preheat at 475°.
- Dry the chicken again with paper towels. Smear the chicken with the melted butter, if using.
- When the oven is ready, carefully remove the skillet. Transfer the chicken, breast side up, to the skillet.
- Roast for 30 minutes, remove from oven and flip the bird over.
- Roast for 10-20 minutes more, remove from oven, and flip the bird over again.
Try that....
Minetta Tavern
Ingredients
- 3 tablespoons unsalted butter, room temperature
- 1/4 teaspoon chopped garlic, plus 1 clove, crushed
- 1/2 teaspoon chopped fresh thyme, plus 1 sprig
- 1 (3-pound) chicken, wing tips removed, rinsed and well dried
- 1 sprig fresh rosemary
- Coarse salt and freshly ground pepper
- 2 tablespoons of clarified butter
Pommes Aligot, for serving, optional
Sauteed Spinach, for serving, optional
Directions
- Preheat oven to 375 degrees.
- In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.
- Place rosemary and thyme sprigs, crushed garlic, in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.
- In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.
- Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.
