Mediterranean Diet Friendly Zuni Cafe Whole Roast Chicken with Bread Salad

Total time25 hr 30 min

Prep time30 min

Cook time1 hr

Mediterranean Diet Friendly Zuni Cafe Whole Roast Chicken with Bread Salad

This roast chicken is the kind of centerpiece that makes a Mediterranean-style table feel effortless. Dry-brining under the skin with fresh thyme and rosemary gives the meat a deep, herby seasoning that carries through every bite, while the high-heat roast delivers genuinely crackling, bronzed skin without any fuss. The bread salad underneath is where the dish really shines: torn ciabatta gets toasted until golden, then tossed with sliced shallots and garlic, plumped currants, toasted pine nuts, and a good pour of extra-virgin olive oil, finished with a handful of peppery arugula folded in warm. That mix of olive oil, greens, garlic, and whole grains lines up beautifully with the way this style of eating favors plant-forward, olive-oil-rich cooking alongside lean roasted protein. Carved chicken fanned over that warm, savory bread salad, with the pan juices spooned over the top, makes for a genuinely satisfying one-pan meal. It's a strong pick if you're building a Mediterranean-friendly weekly rotation.

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Ingredients

4 servings

For the chicken

1 whole chicken (3 ½ to 4 lb)
1 tbsp kosher salt
1 tsp freshly ground black pepper
4 sprigs fresh thyme
2 sprigs fresh rosemary

For the bread salad

¾ lb day-old ciabatta or open-crumb country bread, torn into 1-inch irregular chunks
Signature SELECT Loaf Ciabatta Classic - 16 Oz La Brea Bakery Take & Bake Rustic Ciabatta Loaf Bread - 12 Oz.Private Selection Rustic Ciabatta Loaf Artisan Bread Private Selection Ciabatta Baguette Artisan Bread Izzio Ciabatta Bread
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4 tbsp extra-virgin olive oil, divided
2 tbsp dried currants
2 tbsp red wine vinegar
2 tbsp pine nuts
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
3 oz arugula or young mustard greens (about 3 lightly packed cups)
¼ cup chicken drippings or pan juices (from the roasted chicken)
kosher salt and black pepper, to taste

Instructions

1
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.
2
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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