Roast Chicken with Bread Salad
- One 2 3/4-pound free-range chicken
- 4 thyme sprigs
- 4 small garlic cloves, lightly crushed and peeled
- 2 teaspoons fine sea salt
- Freshly ground pepper
- Bread Salad with Currants and Pine Nuts, for serving
- Using your fingers, gently loosen the skin from the chicken breasts and thighs.
- Stuff the thyme and garlic under the skin and spread in an even layer.
- Sprinkle the salt all over the chicken and season with pepper.
- Cover and refrigerate for at least 24 hours.
- Preheat the oven to 500.
- Preheat a large cast-iron skillet in the oven for 5 minutes.
- Put the chicken in the skillet, breast side up, and roast for 30 minutes.
- Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced.
- Transfer the chicken to a board and let rest for 10 minutes; carve.
- Skim the fat from the juices in the skillet.
- Arrange the Bread Salad with Currants and Pine Nuts on a platter and top with the chicken.
- Pour the juices over all and serve.
chicken, thyme, garlic, salt, freshly ground pepper, bread
Taken from www.foodandwine.com/recipes/roast-chicken-bread-salad (may not work)