Roast Chicken with Sourdough & Kumquats

Black pepper with Citrus is a fantastic combination that makes this recipe sing! And, even better, the chunks of bread sop of the chicken and butter drippings as they all roast together. Simple magic!

Roast Chicken with Sourdough & Kumquats
serves 2-4

shopping list

• 2 oz cacio e pepe butter 

• 1 whole chicken

• About 1 cup sliced kumquats (or lemons, oranges, apricots….)

• About 2 cups sourdough or baguette- torn into chunks 

• 4 cloves garlic, sliced thinly 

• 2 tablespoons EVOO

• Kosher salt and black pepper

equipment

• Sheet tray or roasting pan

• Kitchen shears

• Large mixing bowl

steps

1. Use kitchen shears to spatchcock your chicken by trimming along each side of the backbone to remove it. Flip the bird over breast side up and, using your palm, press down to flatten.

2. Season with salt and pepper & slather the top with Cacio e Pepe Butter.

3. In a large bowl, toss bread chunks, EVOO, garlic, salt, and black pepper.

4. Place dressed bread chunks on a sheet tray & top with chicken.

5. Roast at 450° for about 25-30 minutes until chicken is well browned and fully cooked.

6. Transfer the bird to a cutting board and allow to rest for about 10 minutes.

7. Give the bread mixture one more stir to make sure they sop up all the juices and scatter on a platter.

8. Carve the bird and arrange over the bread.

9. Et voila!