This dry-brined roast chicken is the real showstopper here — herbs tucked right under the skin, a hot skillet start, and a multi-flip roasting method that renders the skin deeply bronzed and shatteringly crisp while the meat stays juicy all the way to the bone. Alongside it, a warm, savory salad comes together with plumped currants, golden toasted pine nuts, and softened shallots and garlic, all brought together with a spoonful of the chicken's own pan drippings for deep, roasted flavor. A handful of peppery arugula gets folded in at the end, wilting just slightly from the residual heat and adding a fresh, bitter contrast to all that richness. Carved chicken pieces go right on top, finished with any extra juices from the cutting board for one last hit of flavor. It's a satisfying, restaurant-caliber dinner that fits neatly into a gluten free spread, no fuss required.
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One to three days before serving, dry-brine the chicken: pat it completely dry with paper towels. Using your fingers, carefully loosen the skin over the breast and thighs without tearing it. Slide the thyme and rosemary sprigs under the skin, distributing them evenly. Season the bird all over — including under the skin and inside the cavity — with the kosher salt and black pepper. Set the chicken uncovered on a plate or small rack and refrigerate for 24 to 72 hours; the longer the brine, the more seasoned and dry the skin will be.
About 1 hour before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 475°F (245°C) with a rack in the upper third.
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