Zach Jarrett, an L.A. chef skilled in whole animal butchery, shares his hearty romesco chicken recipe with us.
At Freshly, we love sharing the recipes we get from our chef friends. (We also love that we can say “chef friends.”) With the launch of our new Freshly Tastemakers program, our network of food lovers will only continue to grow. We partner with creative, innovative chefs who, like us, are crazy about healthy, sustainable, delicious food. Here, our first Tastemaker, Zach Jarrett, is sharing his hearty romesco roasted chicken recipe with us. Zach made strides in his career at the popular L.A. charcuterie house, Salt’s Cure, where he pioneered the whole butchery program – a system that ensures all parts of an animal are put to good use. Zach now works at Alimento in L.A.
- Meyer Lemon-Aleppo salsa
- Bone in split chicken breast
- 4 large sunchokes
- 1/2 cup of English peas, shucked
- 1/4 wedge of cabbage, julienned (cut in 1/4 inch strips)
- 1 cup of cleaned pea tendrils
1) Season your chicken liberally with salt and pepper, then rub some romesco (see the recipe for romesco below) on and under the skin, transfer to the fridge and allow to marinate for 1hr up to 6hrs. Put the remaining romesco aside. Remove the chicken 15 minutes before you’re going to prepare the recipe.
2) Preheat the oven to 425.
3) Wash your sun chokes and cut them in into chunks about the size of your thumbnail. In a bowl, season them with salt, pepper, olive oil, a few sprigs of thyme, 2 unpeeled cloves of garlic. Toss so that the sun chokes are lightly coated with the oil. Transfer to a small baking tray and roast in the oven until they are slightly caramelized and soft (15 min). Check them after 10 and continue to check them in 5 minute increments. Use your sene of smell and feel to determine when they are done.
4) While they are roasting, prepare the Meyer Lemon Salsa. (see the recipe for Meyer Lemon Salsa below.)
5) You’ll need 2 sauté pans to execute this dish: one 10” pan for the chicken and one 8-10” pan for the vegetables.
6) Preheat the chicken pan on medium high heat and add 2t of oil (I like coconut oil for this). Place the chicken skin side down and patiently brown for several minutes. There’s a difference between smoke and steam when you’re cooking chicken on the skin. White smoke means the pan is too hot and/or there’s not enough oil. Slow grey steam and slow bubbles means not enough heat. Find the balance where theres a rapid sizzling happening without the white smoke, it should be hot and steaming as the water evaporates from the surface of the meat and the skin renders. Check after 5 minutes or so if the skin is getting nice and golden.
7) Flip the breasts and transfer the entire pan to the oven to roast for 12-15 minutes. Chicken breasts run a range of sizes – check 10 minutes to get a feel of where you are in terms of doneness. The chicken will be done when the internal temperature registers 160 degrees and juices run clean. remove from the pan and allow to rest 5 minutes.
8) When the chicken is resting, preheat the second pan. At this point I would set your plates up and plate a dollop of romesco on each one, spreading into a small circle.
9) Add 2t of coconut oil (or your preferred cooking oil) and when it shimmers add the roasted sun chokes and cabbage, give a toss to coat in the oil and season with salt and pepper. Right as the cabbage starts to soften (about 1 minute in), add the peas and give another toss. Continue to cook, lightly wilting the cabbage and softening the peas. When the cabbage is just starting to soften and the peas have lost their rawness you’re ready to finish. To finish the vegetables, pour juices from the chicken pan into the vegetable pan and place the pea tendrils on top. Toss rapidly for 10 seconds or so bringing all the flavors together and barely wilt the tendrils, they only need a few moments to cook. Taste to adjust the amount of salt needed and check vegetable done ness.
10) Spoon the vegetables on top of the romesco, it will be a bed for your chicken.
11) Slice the chicken first at a downward horizontal angle to remove it from the bone, then across the skin to form nice slices. Arrange the slices on top of the vegetables, and finish by drizzling the meyer lemon salsa over the top.