Best 4 Roast Chicken With Bread And Arugula Salad Recipes

Roast chicken is a classic dish that can be enjoyed by people of all ages. When paired with a simple bread and arugula salad, it creates a meal that is both delicious and nutritious. The chicken is roasted in the oven until it is golden brown and crispy, while the salad is tossed with a light vinaigrette dressing. This combination of flavors and textures is sure to please even the most discerning palate. The dish is also relatively easy to make, making it a great option for a weeknight meal.

Here are our top 4 tried and tested recipes!

ROAST CHICKEN WITH ARUGULA AND BREAD SALAD

Roast Chicken with Arugula and Bread Salad image

Categories Chicken Roast Arugula Fall Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

8 cups 1-inch cubes country-style white bread (from about 12 ounces)
1 7-pound whole roasting chicken, neck and giblets discarded
1/2 cup canned low-salt chicken broth
1/3 cup white wine vinegar
3/4 cup thinly sliced green onions
1/2 cup dried currants
3 bunches fresh arugula, trimmed, halved crosswise (about 2 cups)

Steps:

Preheat oven to 400°F. Place bread on large baking sheet. Bake until bread is lightly toasted, about 6 minutes. Set aside. Maintain oven temperature.
Rinse chicken inside and out; pat dry. Sprinkle inside and out with salt and pepper. Place breast side up on rack in heavy large roasting pan. Tie legs together to hold shape. Roast chicken 1 hour. Reduce oven temperature to 375°F. Roast until meat thermometer inserted into thigh registers 180°F, basting occasionally during last 15 minutes, about 45 minutes longer. Transfer chicken to platter. Tent with foil.
Pour pan juices into 4-cup measuring cup (do not clean pan). Spoon fat off top of pan juices, returning 2 tablespoons fat to pan. Add pan juices, canned chicken broth and vinegar to pan. Bring to boil atop stove, scraping up browned bits. Add green onions and currants. Simmer 3 minutes to reduce liquid slightly. Remove from heat. Add bread to pan and toss with juices. Mix in arugula. Season with salt and pepper. Serve with chicken.

ARUGULA BREAD SALAD

Arugula Bread Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons Balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt.
1/4 teaspoon ground black pepper
1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons
1 tablespoon extra virgin olive oil
1 fresh minced clove
3 or 4 slices rustic bread, day old works great!
4 cups loosely packed arugula, washed and dried
1 cup fennel bulb, cored and thinly sliced
1/3 cup roasted bell pepper, 1/4 inch thick strips
1/4 cup pinenuts, toasted
1 1/2 cups seedless green or red grapes, picked from stem and rinsed
1/4 cup parmesan cheese, shaved or grated

Steps:

In a small bowl whisk together dressing ingredients.
Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees F for 30 minutes. Remove from oven and let cool.
Mix 1 tablespoon of olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl, and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA

Sheet-Pan Roasted Chicken With Pears and Arugula image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

Heat the oven to 450 degrees with a rack in the center.
Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

WARM ROAST CHICKEN BREAST AND BREAD SALAD WITH ARUGULA

Warm Roast Chicken Breast and Bread Salad With Arugula image

Adapted from Cook's Illustrated, this simple dinner sidesteps the issue of doing a whole roast chicken and gets a satisfying dinner on the table quick.

Provided by Mr. Capers

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups French bread, cut or torn into 1 inch cubes, (about 6 ounces)
3 tablespoons olive oil
salt & freshly ground black pepper
4 chicken breast halves, bone-in, skin-on (at least 10 oz. each)
1 teaspoon minced fresh garlic, (about 1 medium clove)
1/2 teaspoon thyme leaves, minced fresh, or 1/4 tsp. dried
2/3 cup chicken broth, (low sodium)
1 tablespoon red wine vinegar or 1 tablespoon sherry wine vinegar
4 ounces baby arugula (baby mustard is great, about 7 cups, lightly packed) or 4 ounces other strong greens (baby mustard is great, about 7 cups, lightly packed)
1 medium tomatoes, core, medium chop (seed if you wish)
1 tablespoon toasted pine nuts
shaved parmesan cheese (to serve)

Steps:

Place oven rack at lowest level and preheat oven to 450.
Toss bread cubes with 1 tablespoon of the oil, 1/4 teaspoon salt and pepper to taste. Place bread in 8 inch baking dish and set aside.
Dry chicken with paper towels and season with salt and pepper.
Heat 1 tablespoon of the oil until hot. Place chicken in skillet, skin side down, and saute until skin is deep golden color, about 5 minutes.
Place chicken, skin side up, on bread cubes in baking dish and bake until the thickest part of the breast is 160-165 degrees and the bread is spotty brown, about 18 to 20 minutes. Take care, don't overcook the breasts!
Transfer chicken to cutting board. When chicken is cool enough, take meat off bones and cut into pieces similar in size to bread cubes. Throw away the bones.
While chicken is baking, pour off fat in skillet, add the last tablespoon of oil, the garlic and thyme, and cook for a moment until the garlic is fragrant. Add broth and scrape up any brown bits from skillet. Cook until thickened slightly, stir in vinegar, cover, and take off the heat.
Toss bread cubes in a bowl with most of dressing mixture in skillet - reserve 2 tablespoons - add chicken and any juices from it. Then add arugula, tomato, pine nuts and the remaining dressing. Season with salt and pepper to taste - remember, the cheese will add some salty taste. Toss a final time. Garnish with Parmesan shavings and serve.
(To gild the lilly a bit, you can add what Lydia Bastianich calls a final "blessing" of extra virgin olive oil. Or, put that on the table. Some will find it fine without.).
Enjoy!

Nutrition Facts : Calories 599.3, Fat 22.6, SaturatedFat 4.3, Cholesterol 46.4, Sodium 962, Carbohydrate 69.4, Fiber 4.8, Sugar 1.9, Protein 28.5

Tips:

Choose high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the overall taste of your dish. Look for ripe, seasonal vegetables, tender cuts of meat, and quality bread.
Season generously: Don't be afraid to add plenty of salt and pepper to your roast and vegetables. This will help to enhance the natural flavors of the ingredients.
Roast the vegetables at a high temperature: This will help to caramelize them and give them a slightly crispy exterior. If you're roasting multiple types of vegetables, cook them separately so that they can each reach their ideal doneness.
Let the roast rest before slicing: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Use a good quality bread for your salad: A crusty baguette or a hearty sourdough will stand up well to the dressing and vegetables.
Make a flavorful dressing for your salad: A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a great option. You can also add other ingredients to taste, such as herbs, spices, or honey.
Garnish your salad with fresh herbs: This will add a pop of color and flavor.

Conclusion:

This roast with bread and arugula salad is a delicious and versatile dish that is perfect for any occasion. With its tender and flavorful roast, crispy vegetables, and refreshing salad, this recipe is sure to please everyone at your table. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!