Roast Chicken with Bread Salad

1. 1

   Using your fingers, gently loosen the skin from the chicken breasts and thighs.

2. 2

   Stuff the thyme and garlic under the skin and spread in an even layer.

3. 3

   Sprinkle the salt all over the chicken and season with pepper.

4. 4

   Cover and refrigerate for at least 24 hours.

5. 5

   Preheat the oven to 500.

6. 6

   Preheat a large cast-iron skillet in the oven for 5 minutes.

7. 7

   Put the chicken in the skillet, breast side up, and roast for 30 minutes.

8. 8

   Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced.

9. 9

   Transfer the chicken to a board and let rest for 10 minutes; carve.

10. 10

    Skim the fat from the juices in the skillet.

11. 11

    Arrange the Bread Salad with Currants and Pine Nuts on a platter and top with the chicken.

12. 12

    Pour the juices over all and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.