Zuni Cafe roast chicken with bread salad Recipe - Los Angeles Times

Ingredients

• 1 (2 3/4 - to 3 1/2 -pound) chicken
• 4 tender sprigs fresh thyme, marjoram, rosemary, or sage, about 1/2 -inch long
• About 2 1/4 teaspoons sea salt
• About 1/4 teaspoon freshly ground black pepper
• Generous 1/2 pound slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
• 6 to 8 tablespoons mild-tasting olive oil
• 1 1/2 tablespoons Champagne vinegar or white wine vinegar
• Salt and freshly ground black pepper
• 1 tablespoon dried currants
• 1 tablespoon red wine vinegar, or as needed
• 2 tablespoons pine nuts
• 2 to 3 garlic cloves, slivered
• 1/4 cup slivered scallions (about 4 scallions), including a little of the green part
• 2 tablespoons lightly salted chicken stock or lightly salted water
• A few handfuls of arugula, frisee or red mustard greens, carefully washed, dried and torn
• Spoonful of pan juices from the roast chicken