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Oven Roasted Chicken With Bread Salad

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“Tasty comfort food from "the Floataway Cafe" in Atlanta.”
READY IN:
9hrs 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Oven Roasted Chicken:
  2. Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
  3. Bread Salad:
  4. Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
  5. Chicken Jus:
  6. Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.

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