Don’t be put off by the length of this recipe. Salting the chicken a day ahead actually saves time the day of. Taken in steps, this takes about an hour and a half to prepare. And it’s worth it, believe me. So just prep the breakfast potatoes while the chicken rests on the counter and the oven heats up. While the chicken is in the oven, prepare the breakfast potatoes and make the Champagne vinaigrette. Once you tuck into this savory roast chicken, you’ll feel like you’re back at the Zuni Café, even if you’re in your yoga pants.