Name: Roast Chicken with Crisp Toasts and Ricotta
Yield: 4 Servings
Ingredients: 1 3½–4-lb. chicken; Kosher salt; 8 fresh sage leaves; 2 teaspoons flaky sea salt (such as Maldon); ¼ cup pine nuts; ¾ cup fresh whole-milk ricotta; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 2 tablespoons unsalted butter, melted; 4 slices 1”-thick slices rustic sourdough loaf; ¾ cup dry Marsala; ½ cup heavy cream; ½ cup low-sodium chicken broth; 2 tablespoons unsalted butter; 2 tablespoons fresh lemon juice, divided; Kosher salt and freshly ground black pepper; ¼ cup spicy greens (such as arugula or watercress); 1 tablespoon olive oil, plus more for drizzling

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Gentl & Hyers

Does Tosca’s roast chicken recipe take work? Yes, but the results—from the drippings-soaked sourdough toasts to the glossy pan sauce—are transcendent.

Recipe notes