© Frances Janisch
Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4

This one-pot dish was inspired by chef Judy Rodgers's famous wood-fired roasted chicken at Zuni Café in San Francisco. Rodgers serves the chicken over bread and a salad, but Melissa Perello goes further and cooks the chicken over croutons tossed with greens, capers and golden raisins. Plus: F&W's Chicken Cooking Guide    More Great Chicken Recipes  

How to Make It

Step 1    

Preheat the oven to 350°. In a large bowl, toss the bread cubes with the olive oil, capers, raisins, Swiss chard, shallots, garlic and thyme. Season with salt and black pepper. Spread the bread in a large enameled cast-iron casserole.

Step 2    

Season the chicken pieces with salt and pepper and arrange them over the bread. Cover the chicken with a piece of parchment paper and close the casserole with a heavy lid. Bake the chicken for 35 minutes.

Step 3    

Remove the lid and parchment paper and increase the oven temperature to 400°. Bake the chicken for 10 to 12 minutes longer, or until golden on top and cooked through. Remove the casserole from the oven and let stand for 5 to 10 minutes. Serve the chicken with the bread and greens.

Notes

One Serving 505 cal, 45 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.

Suggested Pairing

Ripe, full-bodied Chardonnay.

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