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Roasted chicken, Zuni Cafe

  • 1 whole small chicken, 2¾–3½ lbs (the size matters for proper cooking)

  • 1 tablespoon kosher salt (about ¾ tsp per pound)

  • Freshly ground black pepper

  • 4–6 sprigs fresh thyme, marjoram, or rosemary

  • 2–3 scallions or a small handful of tender herbs (optional)

 

roasted chicken zuni.jpg

1. Season the chicken (1–3 days ahead)

  1. Pat the chicken very dry.

  2. Loosen the skin over the breast and thighs; tuck a few thyme sprigs under.

  3. Salt the chicken all over (¾ tsp per lb), plus pepper.

  4. Refrigerate uncovered or loosely covered.

  5. Remove from fridge 30–60 minutes before cooking.

Dry-brining is the secret to Zuni’s crisp skin.

 

2. Roast the chicken (cast-iron skillet recommended)

  1. Preheat oven to 475°F / 245°C.

  2. Heat an ovenproof skillet on the stove over medium for 5 minutes.

  3. Place chicken breast-side up in the hot pan (it should sizzle).

  4. Roast 45–60 minutes, depending on size.

  5. Turn the chicken once or twice during cooking if desired, but Zuni’s version often leaves it breast-up the whole time.

  6. It’s done when:

    • Skin is deep golden

    • Juices run clear

    • Thigh reads ~165°F

     7. Rest 10 minutes.

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