Before This chicken was roasted using a modified version of the Zuni Cafe recipe [Serious Eats] that I’ve been experimenting with recently. Yes, that’s a compound butter stuffed under the breast skin. Yes, it was delicious.
The first time I tried the recipe, I also combined it with America’s Test Kitchen’s baking powder skin [Paupered Chef] and a one day dry brine with better (excellent) results. After I try this combo method a couple more times, I’ll write up a recipe. The skin was super crisp, and the meat moist and seasoned throughout, despite being slightly overcooked (no one could tell anyways.)
The broccoli was boiled until tender and tossed with some butter, parmigiano-reggiano, salt & pepper. I went a little heavy on the sea salt (still figuring out how much is the right amount with that stuff), but it was still very good. The potatoes sat in a glass baking dish next to the chicken. They were in too long or something, because they developed too hard an exterior. I’m still figuring out those guys.
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