Roast Chicken is one of my favorite things to make because it’s very versatile and always delicious. During the hotter months, I like to spatchcock a small chicken in my cast iron skillet because it means my oven is on for a lot less time, while allowing me to put together an amazing fresh salad to serve with it. This recipe is ideal for Farmers Market Shopping as the salad ingredients can be varied for what’s in season that week and the bread can sit for a day or two and even get stale while your chicken thaws because we’re going turn it into croutons while we roast the chicken. Since I’m collaborating with the Downingtown Farmer’s Market, all of my ingredients were sourced from there (see my vendor’s list at the bottom). It serves 4.
For the Chicken:
Ingredients:
3lb Chicken
2.25 tsp kosher salt
3/4 tsp pepper
1 loaf of a hearty bread (such as sourdough or a rustic country bread), cut into 3/4”-1” cubes
3 Tbsp Olive Oil (Divided)
*Chicken Prep (the day before)*
Mix salt and pepper together and set a side.
Rinse chicken and use kitchen towels or paper towels to pat dry.
Remove the spine of the chicken by placing it breast side down and, using a very sharp pair of kitchen shears, cut along each side of the spine. Reserve the spine in the freezer for the next time you make stock (you can find my recipe for stock here).
Make a small slit in the keel bone (the small white bone inside the chicken between the breasts), turn chicken over (breast side up) and push down gently to flatten.
While keeping the skin intact, work your fingers underneath the skin to create a pocket that will allow you to season the meat. Do this for each thigh into each leg and on each side of the breast.
Use additional kitchen or paper towels and make sure the chicken is patted dry on both sides and around the wings.
Season the meat in each of your pocket areas under the skin by starting with a big pinch of your seasoning mixture and rub the mixture along the meat until evenly coated. Add a little bit more of your seasoning mixture as needed. You will be able to feel the salt on the meat to get an idea of coverage. If you find a bald spot here and there, you can easily just dab your finger in the spice mixture and use the little bit that sticks to it to season the bald spots.
Turn the chicken over and sprinkle half of your remaining mixture to evenly cover the inside of the chicken. Add a little bit more of the mixture if needed. You will likely have leftover seasoning.
Prepare a rimmed half sheet pan by placing a couple of pieces of paper towel in the bottom and top with a wire rack that fits inside the sheet pan.
Place the chicken on the wire rack skin side up, turning the legs in toward each other so that the chicken lays flat. Tuck the wings back so that they don’t stick out.
Set the pan with the chicken in your refrigerator, uncovered for 24 hours.
How I make it:
Remove prepped chicken from the refrigerator and allow to come up to room temp while you preheat the oven to 475.
Toss bread cubes with 2 Tbsp of Olive Oil and arrange in a large cast iron skillet, so that the pieces with more crust are closer to the center and the pieces with less crust are around the perimeter of the pan.
Rub the outside of the chicken with 1 Tbsp of the olive oil and sprinkle lightly with salt and pepper.
Place the chicken breast-side-up on top of the bread cubes and place the skillet on the center rack of the oven. (Prepare Salad while chicken roasts, see directions below)
Roast 35-40 minutes (approximately 12 minutes per pound) until the temperature of the center of the thigh reads 175 degrees.
Transfer chicken to a cutting board and allow to rest at least 10-15 minutes before carving.
Use a metal spatula to dislodge any croutons that may have stuck to the pan and set aside.
For the Salad:
Dressing Ingredients:
1/2 cup Extra Virgin Olive Oil
1/4 cup wine vinegar (I used Blush Vinegar)
1/2 tsp kosher salt
1/4 tsp pepper
Salad Ingredients:
1 small head of lettuce, thoroughly washed and dried, then cut into small pieces
2-3 scallions thinly sliced
6 large strawberries, sliced
1/2 pkg of sunflower shoots, chopped
A small handful of fresh mint leaves, chopped
How I Make It:
Combine salad ingredients (use what you like and what looks good at the market that week)
Add the crispier croutons from your skillet (reserve the softer ones)
Whisk the dressing ingredients well immediately before dressing the salad.
Dress the salad to your liking and toss well (I use a little less than half the dressing to toss the salad, then serve any remaining dressing at the table for those who want more).
Arrange the salad along the sides or around the perimeter of a large serving platter.
Add the softer croutons to the middle of the platter and arrange the carved chicken pieces on top.
Serve warm or at room temperature.
This dish is perfect for cooking for friends over the summer because of its “Wow Factor” when you bring it to the table and your guests will love the tender chicken with crispy skin and the abundance crunchy croutons!
Happy Eating!
The Downingtown Farmers Market vendors whose ingredients were used in this recipe:
