ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Roast Chicken With Bread and Arugula Salad image

Provided by Ina Garten

Time P1DT1h40m

Yield 4 servings

Number Of Ingredients 17

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Ingredients

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

Steps:

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 for 24 to 48 hours.
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.
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.
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 currants, and set aside.
Place the arugula in a large bowl, add the vinaigrette, and toss well.

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Savannah Rankin

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I followed the recipe exactly, but my chicken came out dry. I'm not sure what I did wrong.

Kimberly Parrigin

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This recipe was a little bland for my taste. I think I'll add some more herbs and spices next time.

Melvin Puang

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I'm not a big fan of arugula, so I used spinach in the salad instead. It was still delicious!

tayyiba manzoor

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This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.

Maryanne Haroon

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I love that this recipe is so versatile. You can use any type of bread you like, and you can add or remove ingredients from the salad to suit your taste.

Deborah McIver

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This recipe is a great way to use up leftover chicken. I made the salad with arugula, tomatoes, cucumbers, and a simple vinaigrette dressing.

Covid _19_

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I've tried many roast chicken recipes before, but this one is definitely the best. The chicken was moist and flavorful, and the salad was a great way to balance out the richness of the chicken.