Roast Chicken

Roast Chicken
Serves 4-6

This is as simple and comforting as it gets. Roasting a whole bird can feel like a lot of pressure but roasting a chicken whole creates a delicious and moist chicken with two built in sides below it.

1 large boule of bread, torn into bite size pieces
1 bunch kale, torn
Extra virgin olive oil
Salt, to taste
1 whole chicken, about 3-4 lbs.
1 stick butter, melted

Preheat oven to 425 F°.

In a large oven safe pan or roasting dish, scatter bread and kale. Season the bread and kale with olive oil and salt. Pat dry chicken and season with salt on all sides and in cavity and then place, breast side up, on the breadcrumbs and kale.

Pour butter over chicken, hitting all the spots and roast chicken for 45 minutes to 1 hour or until the internal temperature reaches 165° F.

Allow the chicken to rest about 15 minutes before cutting into and serve with breadcrumbs and roasted kale. If you prefer your breadcrumbs a bit more toasted, remove chicken to a board to rest and return the croutons to the oven to toast until desired doneness.

Created in partnership with Cave de Lungy wine.