This thrice-roasted chicken recipe from The New York Times is one of my favorite chicken dishes of all time. A friend mocked me for writing "Thrice roasted..." but that was the headline for the story so blame the NYT. You will need to make time to prepare this chicken---the first day is devoted to brining, the second day is for preparing an herb rub, and the third day you will actually cook the chicken, but at the end, it only takes 40 minutes to cook and you will be doing a little victory dance once everyone settles down to eat it. I made this for Passover 2016 and am making it again for Passover 2018. The original recipe is from Justine Smillie, the chef at Upland in New York, and adapted by Julia Moskin.
As always, I recommend using good chicken. I get mine from my friend Terri, who orders it from Goffle Road Poultry Farm in New Jersey.
Thrice-Roasted Chicken With Rosemary, Lemon and Pepper
Crowd-pleasing, but not at all boring. First you brine the chicken for juicy flesh; then air it out to get crispy skin; then rub it with an herb paste to give it flavor. This takes time — you'll need two days for the brining and drying — but the actual cooking is minimal. Don’t be alarmed by the idea of “thrice” roasting — it’s a basic restaurant technique of searing a protein on top of the stove, cooking it through in the oven, then bringing it back onto the stove for a final basting (with butter, of course). A large, heavy skillet is all you need to pull this off.