Adapted from The Zuni Cafe Cookbook This is my favorite method for roasting a chicken. I rarely make the whole bread salad anymore, but I roast chickens using this method all the time. Often now, too, I don't use any herbs (lazy!). I simply salt and pepper the chicken ahead of time (at least 2-3 hours) using a scant teaspoon of kosher salt per pound. Then I pat the chicken very dry before proceeding with the recipe. Crisp skin, juicy meat, so good.
