When Jeff and I first met in 1999, I roasted a chicken every day for 30 days in a row to master the art of French roast chicken. The iconic Zuni Café in San Francisco, owned by long-time friend David Groff, is well known for its equally iconic roast chicken.
There are two parts to this recipe, the roast chicken and the Panzanella-style salad.
David was kind enough to walk me through the steps to make this next-to-perfect dish. This chicken is salted generously and early, the earlier the better. You’re welcome.
The sky’s the limit with this. Fitting for June, Pride, and rainbows, this pairs with rosé, Chardonnay, or any of our red wines.