• James Novotny

Recipe: Roasted Zuni Chicken

Recipe Serves 4


Prep 3 days

Cooking 45 min

Serving 10 min


1 3-pound chicken



Fresh herb (i.e. thyme, sage and rosemary)


Clean the chicken: Pat the chicken dry, inside and out, with paper towels to reduce moisture

Tuck herbs under the skin: Insert 2 stems of each herb underneath the chicken’s skin for a stronger flavor

Season the chicken: Measure out 3/4 teaspoon of salt for every pound of chicken. Mix in a sprinkle of pepper. Rub the outside of the chicken with the salt and pepper mixture

Cover and chill for 1 to 3 days: Transfer the chicken to a clear and clean grocery back and place on the plate. Allow to chill for up to 3 days.

Heat the oven and the baking dish: About an hour before baking the chicken, place the dish you're using to roast the chicken into the oven on a middle rack. Heat the oven to 475°F.

Dry the chicken: Uncover the chicken. Remove any juices that have accumulated. Pat the chicken dry with paper towels.

Transfer the chicken to the baking dish: Place the chicken in the preheated pan, breast-side up. It should begin to sizzle immediately.

Roast the chicken for 20 to 30 minutes: Roast the chicken until you see the skin on the breasts start to brown.

Flip the chicken breast-side down: Carefully flip the chicken over, covering your hands with oven mitts to protect from splashes and heat

Roast another 20-30 minutes: Roast breast-side down until the bottom also looks well-browned. Total roasting time is 45 minutes to 1 hour; the larger your chicken, the more time it will need.

Rest the chicken: Transfer the chicken to a serving platter or cutting board. Let the chicken sit uncovered, for about 10 minutes.

Carve the chicken and serve: Use a sharp knife to cut away the wings and the thighs from the chicken. Separate the drumsticks and then the thighs. Keeping your knife close to the bone and parallel to the ribs, cut the chicken breasts to serve. Serve immediately with the pan sauce or gravy while the skin is crispy.

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