Roast Chicken with Crisp Toasts and Ricotta

Ingredients

• •1 whole 3 1/2-4 pound chicken
• •2 tablespoons Kosher salt
• •8 leaves fresh sage leaves
• •2 teaspoons flaky sea salt (such as Maldon)
• •¼ cup pine nuts
• •¾ 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 slices 1"-thick slices rustic sourdough loaf
• •¾ cup dry Marsala
• •½ cup heavy cream
• •½ cup low-sodium chicken broth
• •2 tablespoons unsalted butter
• •2 tablespoons fresh lemon juice, divided
• •1 teaspoon Kosher salt
• •½ teaspoon Freshly ground black pepper
• •¼ cup spicy greens (such as arugula or watercress)
• •1 tablespoons olive oil
• •2 tablespoons olive oil for drizzling

Cooking Instructions

1. 1.

   Season chicken inside and out with kosher salt and chill, uncovered, 12-24 hours.

   1440 min

2. 2.

   Let chicken stand at room temperature 1 hour.

   60 min

3. 3.

   Meanwhile, preheat oven to 450°.

   10 min

4. 4.

   Pulse sage and sea salt in a food processor until finely ground. Add pine nuts and pulse until coarsely chopped. Transfer to a medium bowl and mix in ricotta, lemon zest, and lemon juice. Stuff chicken with ricotta mixture, then tie legs together with kitchen twine.

   15 min

5. 5.

   Place chicken in a large ovenproof skillet or Dutch oven and rub all over with oil. Roast, basting every 10 minutes after the first 30 minutes, until an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 45-55 minutes. Brush butter over chicken and roast 5 minutes longer. Let rest 5 minutes.

   60 min

6. 6.

   Arrange bread slices in a single layer on a rimmed baking sheet or a cutting board with a well. Place chicken on top of bread and pour pan drippings over (reserve skillet). Tent chicken with foil and let rest 15-25 minutes, allowing bread to soak up juices.

   20 min

7. 7.

   Heat reserved skillet over medium heat, then add wine, scraping up browned bits from bottom of skillet. Bring wine to a boil, reduce heat, and whisk in cream, broth, and butter until incorporated. Simmer, whisking often, until sauce coats the back of a spoon, 8-10 minutes. Remove from heat, stir in 1 tablespoons lemon juice, and season sauce with salt and pepper.

   15 min

8. 8.

   Meanwhile, heat a medium cast-iron or nonstick skillet over medium heat. Transfer soaked bread to pan and cook until golden brown, about 3 minutes per side. Set toasts aside.

   8 min

9. 9.

   Toss greens, 1 tablespoons oil, and remaining 1 tablespoons lemon juice in a medium bowl; season with salt and pepper.

   5 min

10. 10.

    Remove twine from chicken. Spoon stuffing onto reserved toasts and arrange on a platter. Cut chicken into quarters and place on top of bread. Pour sauce around; drizzle chicken with more oil and serve with greens.

    10 min