Tired of eating the same chicken recipe every week? Chef Mary Attea from the Musket Room in New York City offers up this roasted chicken recipe packed with flavor so bright and herbaceous, you and your family won't be able to get enough.
“Roasted chicken is one of my favorite go-to comfort meals," Attea says. "Whenever I don’t want to spend much time thinking of something to cook, I can always depend on this recipe."
Since 2013, the Musket Room's female-led and Michelin-starred kitchen has been wowing diners with its delicious Contemporary American menu, and this dish of roasted chicken with pan bread, fennel and salsa verde is a real star.
"This dish was born out of my partner and I trying to make use of old sourdough that I had been learning how to make," Attea continues. "We trimmed some herbs from the garden and lathered the chicken with garlic and rosemary. Fennel—and anything in the anise family—is a favorite flavor of mine, so I coated the chicken with fennel pollen. We had a leftover piece of fennel bulb that I roasted along with the chicken."
The recipe requires some prep a day or two in advance, and you'll be cooking the chicken in stages, the latter half on top of some day-old bread.
"Even though the chicken is the main event in this dish, I am even more partial to the bread it is cooked over," Attea says. "The bread spends its time in the oven soaking up the juices from the chicken while crisping on the bottom, so that it becomes an intensely flavored, almost custardy piece of toast. Sopping up the salsa verde with this bread is one of my favorite bites.”
This recipe off the Musket Room’s menu may take a few days to fully prepare, but it is worth it! Read below, step by step, how to prepare the perfect chicken to serve with some amazing toppings and sides!
Yield: 1 chicken
To search the Musket Room’s menu or to make a reservation, check out the restaurant’s website.
Photography by: Courtesy of The Musket Room