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Grilled Roast Chicken with Spinach Ricotta Crostini

Servings: 4

Ingredients

  • 2 teaspoons kosher salt more as needed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon high-quality chili powder I used ancho chili powder
  • 2 tablespoons herbes de provence
  • 1 whole lemon cut in half
  • 1 whole head of garlic cut in half
  • 1 whole chicken 3 1/2 - 4 pounds, patted dry
  • Extra virgin olive oil as needed
  • 1/2 bottle of dry white wine preferably Pinot Gris
  • 2-4 garlic cloves thinly sliced, to taste
  • 2-4 anchovy fillets to taste
  • healthy pinch of red pepper flakes
  • 1 pound+ swiss chard leaves ribs removed and discarded, cleaned and chopped
  • several sprigs thyme pulled off of the stem and minced
  • 4 + slices crusty country-style bread I used an olive bread
  • Fresh ricotta for serving

Instructions

  • In a small bowl combine salt, pepper, chili powder and herbes de provence, Rub the chicken inside and out with the spice mixture. Stuff the lemon and garlic halves inside the cavity of the chicken. Let sit at room temperature for an hour or, if longer, in the fridge.
  • Heat a gas grill, or light a charcoal grill for indirect heat (meaning pile the coals on one side of the grill, leaving the other side empty).
  • Remove chicken from the fridge. Use a sharp knife to cut the skin connecting the legs to the rest of the body. Use your hands to splay the thighs open until you feel the joint pop.
  • Rub the chicken with oil and place it breast side down in the hot skillet. Cover the grill and cook 5 to 7 minutes, until the breast is seared and golden and easily releases from the pan.
  • Using tongs and a spatula for balance, carefully flip the chicken and cover and grill again. Continue cooking until the underside of the chicken is starting to brown, 10 to 20 minutes. Make sure the skin doesn't get too dark; it will continue to brown even as it cooks over indirect heat. You're looking for medium to golden color here, a shade or two lighter than what you ultimately want it to look like.
  • Move the skillet over to the unlit side of the charcoal grill, or turn off the burners on your gas grill that are underneath the pan. Douse chicken with a healthy dose of the Pinot Gris, saving some for later.
  • Cover the grill and continue to cook until the bird is cooked through, 10 to 25 minutes longer. Baste with the pan juices. When it's done, an instant-read thermometer should register 155 degrees in the breast, away from the bone. Try to maintain the grill temperature at about 400 degrees as you cook.
  • Transfer the chicken form the skillet to to a cutting board. Leave the drippings in the skillet. Tent with foil to rest.
  • Still on the fire, throw the garlic, anchovies and crushed red pepper flakes into the skillet with the chicken juices and cook, uncovered, until the garlic starts to sizzle and turn golden, about 20 seconds. Toss in the swiss chard and herbs and cook, stirring with your tongs, until just wilted, about 5 minutes. You can push the pan back over the coals, its its not cooking quickly. Season the greens with salt.
  • Place bread slices on grill and cook until lightly charred, about 1 minute per side.
  • To serve, drizzle toasts with olive oil and slather with ricotta. Top with the swiss chard and a little lemon juice. Serve alongside the chicken.

Notes

Adapted from from Melissa Clark