Name: Roast Chicken with Crisp Toasts and Ricotta
Yield: Makes 4 servings
Ingredients: 1 3 1/2–4 pound chicken; Kosher salt; 8 fresh sage leaves; 2 teaspoons flaky sea salt (such as Maldon); 1/4 cup pine nuts; 3/4 cup fresh whole-milk ricotta; 1 teaspoon finely grated lemon zest; 1 tablespoons fresh lemon juice; 1 tablespoons olive oil; 2 tablespoons unsalted butter, melted; 4 1"-thick slices rustic sourdough loaf; 3/4 cup dry Marsala; 1/2 cup heavy cream; 1/2 cup low-sodium chicken broth; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice, divided; Kosher salt; Freshly ground black pepper; 1/4 cup spicy greens (such as arugula or watercress); 1 tablespoons olive oil, plus more for drizzling

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Roast Chicken with Crisp Toasts and RicottaGentl & Hyers

Does Bloomfield's roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Recipe notes

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