This recipe is a lesson in Californian simplicity. A recipe adapted from Zuni Cafe. Roasting the chicken on top of the wholemeal sourdough bread transforms it into the most flavoursome croutons you can imagine: they soak up the umami-rich juices and fat, becoming caramelised, crispy, chewy and soft. Perfectly cooked, the chicken and bread together make an incredible centrepiece for a festive table.

Growing up on farms, animal welfare is something I care deeply about, and over the years I’ve learned to be selective when buying supermarket chicken. To find the best tasting and highest welfare chicken I favour slow-grown, free-range birds that are RSPCA Assured and ideally from independent farms that provide transparency around husbandry practices which can be easily researched online. Slow growth and access to pasture mean the birds can exercise naturally, building stronger muscles, which improves texture and deepens flavour. 

I created this recipe for my Guardian column, inspired by Zuni Cafe’s iconic roast chicken with bread salad from San Francisco. In my version, the dressing is made entirely from the chicken drippings instead of olive oil, so the salad absorbs as much flavour as possible. 

Seasoning the chicken two to three days in advance and storing it uncovered in the fridge allows the skin to air-dry, producing extra crispness and deeper, more concentrated flavour.