Roast Chicken

Name: Roast Chicken
Yield: serves 4 with leftovers
Ingredients: 2 bunches broccoli rabe; 1 medium onion, thinly sliced; 2 teaspoons/4 grams crushed red pepper flakes; 2 1/2 teaspoons/15 grams fine sea salt; 6 3/4-pound/3-kilogram roasting chicken; 1 lemon, preferably Meyer

December 9, 2011

This is one of our favorite meals. The hardest part is waiting for the chicken to finish resting before we dig in. We love the slightly bitter sweetness of broccoli rabe, although if you prefer you could substitute broccoli or cauliflower. And really, the best part of this preparation is the amount of crispy chicken skin; because the bird is roasted flat, all the skin renders and crisps, which makes for an all-around better chicken.

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