Zuni Chicken Roast Chicken with Bread Salad

“I’ve always been confident that simple, delicious food is good on its own terms. You just have to not mess it up.” — Judy Rodgers

193 Calories

34g Carbohydrates

15g Protein

322mg Potassium

7g Fiber

4g Sugar

1 (3 1/2- to 4-pound) free-range whole chicken
4 (4-inch) thyme sprigs
4 small garlic cloves, smashed and roughly chopped
3 1/2 teaspoons fine sea salt
1/4 teaspoon black pepper
1 tablespoon warm water (90°F to 110°F)
1 teaspoon red wine vinegar
1 tablespoon dried currants
3/4 cup extra-virgin olive oil, divided
2 tablespoons Champagne vinegar
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 pound day-old, open-crumb, chewy, rustic bread loaf (not sourdough), cut into large (2-inch) chunks (about 2 1/2 cups)
4 medium scallions (about 2 ounces), trimmed and thinly sliced crosswise (about 3/4 cup)
3 garlic cloves, thinly sliced (about 1 tablespoon)
1 tablespoon pine nuts
4 cups lightly packed greens (such as chicory, escarole, or radicchio) (about 4 ounces)