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Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Roast Chicken With Bread and Arugula Salad

September 24, 2018 by Jennifer Leave a Comment

Yields4 Servings
 1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans
 4 sprigs fresh thyme
 4 large garlic cloves, smashed flat or equivalent smashed black garlic
 1 lemon, quartered
 2 tsp fine sea salt, plus extra for serving
 ½ tsp freshly ground black pepper
 34 (3/4-inch-thick) slices country bread
 Good olive oil
Arugula Salad
 ¼ cup Champagne vinegar
 1 tsp Dijon mustard
 3 cloves smashed black garlic
 Kosher salt and freshly ground black pepper
 ½ cup good olive oil
 ½ cup thinly sliced scallions, white and green parts (3 scallions)
 2 tbsp dried cranberries
 6 cups baby arugula, lightly packed (6 to 8 oz)
1

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate (if possible)for 24 hours.

2

Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don't worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

3

Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

Arugula Salad:
4

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and cranberries, and set aside.

Place the arugula in a large bowl, add the vinaigrette, and toss well.

Cook's Note:
5

To carve, cut off the legs and cut between the thigh and the leg. For the breasts, cut the wings off, remove each breast in one large piece, and make thick slices crosswise.

CategoryEntrees, Poultry, Salads
adapted from Ina Garten - Make it Ahead

Ingredients

 1 (4- to 4 1/2-pound) whole chicken, preferably Bell & Evans
 4 sprigs fresh thyme
 4 large garlic cloves, smashed flat or equivalent smashed black garlic
 1 lemon, quartered
 2 tsp fine sea salt, plus extra for serving
 ½ tsp freshly ground black pepper
 34 (3/4-inch-thick) slices country bread
 Good olive oil
Arugula Salad
 ¼ cup Champagne vinegar
 1 tsp Dijon mustard
 3 cloves smashed black garlic
 Kosher salt and freshly ground black pepper
 ½ cup good olive oil
 ½ cup thinly sliced scallions, white and green parts (3 scallions)
 2 tbsp dried cranberries
 6 cups baby arugula, lightly packed (6 to 8 oz)

Directions

1

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate (if possible)for 24 hours.

2

Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don't worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

3

Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

Arugula Salad:
4

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and cranberries, and set aside.

Place the arugula in a large bowl, add the vinaigrette, and toss well.

Cook's Note:
5

To carve, cut off the legs and cut between the thigh and the leg. For the breasts, cut the wings off, remove each breast in one large piece, and make thick slices crosswise.

Roast Chicken With Bread and Arugula Salad
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