Geoffrey Zakarian’s Perfect Roasted Chicken Makes Poultry Exciting Again

Let’s be honest: Chicken has a reputation for being a little uninspiring. It’s the neglected white meat you’ve got tucked away in your freezer. It’s the dry protein you’re served at an underwhelming restaurant. But what if we told you that you can serve up a pro-quality bird in your own kitchen that’s guaranteed to be juicy — and that constructing a simple side salad will be equally breezy?

Chef, restauranteur, Food Network host, and author Geoffrey Zakarian lent us his best roasted chicken recipe. The dish strikes the perfect balance between elaborate and simple. First, you’ll rub the bird with a mashed marinade of rosemary, thyme, sumac, lemon zest, and olive oil. After letting it chill overnight, you’ll throw it in the oven and let the fragrant smell of roasting meat fill your home (a very crucial step that you should absolutely savor).

After the chicken’s done, you’ll make a simple vinaigrette with vinegar, shallots, mustard, and tarragon — plus a secret ingredient. Adding reduced juices from roasted bird will boost the savory profile of the dressing, perfectly counteracting the sharp, tangy vinegar. And you’ll feel extra crafty, which is always a good vibe. Next time one of your friends bemoans the boring chicken they had last night, you’ll know exactly how to make it up to them.

Geoffrey Zakarian’s Roasted Chicken with Bibb Lettuce and Roasted Chicken Vinaigrette

Serves 4

Ingredients

For the chicken

1 tablespoon minced fresh rosemary

1 tablespoon fresh thyme leaves 

1 teaspoon sumac 

Zest of 2 lemons

About 2 tablespoons extra-virgin olive oil 

One 3 1/2-pound chicken, trussed 

Kosher salt

Freshly cracked black pepper 

For the vinaigrette

4 tablespoons reduced juices from roasted chicken

2 tablespoons red wine vinegar

2 tablespoons finely minced shallots

1 tablespoon Dijon mustard 

2 teaspoons minced fresh tarragon 

2 tablespoons extra-virgin olive oil 

2 heads Bibb lettuce, only the interior light-colored leaves (about 6 cups) 

Kosher salt

Freshly cracked black pepper 

Instructions

For the chicken:

1. In a small bowl, mash the rosemary, thyme, sumac, and lemon zest with enough olive oil to get a smooth paste. Rub this paste all over the chicken. Season the chicken from high above (to ensure even distribution) with salt and pepper. Refrigerate eight hours or overnight.
2. Place the chicken on a baking sheet (or large pan) with a rack. Allow the chicken to sit at room temperature for one hour (this will allow it to cook more evenly).
3. Preheat the oven to 375 degrees F.
4. Pour 1 cup of water in the bottom of the baking sheet and roast the chicken until it is deep golden brown and caramelized, and the thickest part of the leg registers 160 degrees F on a thermometer, 1 to 1 1/2 hours. Allow the bird to rest for 20 minutes (the temperature will continue to rise to 165 degrees F out of the oven).

For the vinaigrette: 

1. While the bird is resting, pour 4 tablespoons of the juices (depending on how rich you want the vinaigrette, you can reduce the juices first before measuring) into a large bowl along with the vinegar, shallots, mustard, and tarragon. Drizzle in the olive oil. Toss in the lettuce and season with salt and pepper. Divide among 4 plates.
2. Carve the bird by removing the breast and legs from the carcass. Cut the 2 breasts into 4 pieces and separate the thighs from the drums on the legs, leaving you also with 4 pieces. Divide the chicken among the plates with the lettuce and serve.