Roast Chicken with Bread and Arugula Salad
Created by ForeverMama on August 14, 2025
- Servings: 4-6
- Prep Time: 40-50m
- Cook Time: 45m
- Recipe #44970
Ingredients
- 4 - 4 1/2 pounds chicken, whole (1)
- 4 sprigs thyme, fresh
- 3 garlic cloves, large, smashed flat
- 1 lemon quartered
- 2 teaspoons Kosher or Sea salt, fine, plus extra for serving
- 1/2 teaspoon black pepper, freshly ground
- 3 - 4 slices country bread, crusty style (3/4-inch thick slices)
- Virgin olive oil (use GOOD quality)
- Salad
- 1/4 cup Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup olive oil, mild (use GOOD quality)
- 1/2 cup scallions, thinly sliced, white and green parts (about 3 - 4 scallions)
- 2 tablespoons currents, dried or cranberries dried or raisins (either red or golden)
- 6 - 8 ounces baby arugula, lightly packed (about 6 cups)
How to Make
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Step 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 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, over the dish tightly with plastic wrap, and refrigerate for 24 - 48 hours.
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Step 2: Preheat the oven to 500-degrees. (Be sure your oven is very clean!).
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Step 3: 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 pan drippings on top.
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Step 4: Meanwhile, prepare the salad dressing right before chicken is ready, but following *Salad Dressing Prep* method noted below.
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Step 5: Place the arugula salad in a very large, shallow serving platter. Place 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 (refer to NOTE) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with the sea salt, and serve warm.
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SALAD DRESSING PREP
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Step 6: Whisk the first 4 ingredients (vinegar - black pepper) in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currents or other dried fruits of choice; set aside.
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NOTE: To carve, cut off the legs and cut between the thigh and the leg. For the breasts, but the wings off, remove each breast in one large piece, and make thick slices, crosswise and if you prefer cut into bite size pieces. Cut the remaining chicken into uniform pieces.
Nutritional Facts
- Serving Size: 1 (654.3 g)
- Calories 1673.5
- Total Fat - 114.4 g
- Saturated Fat - 25.4 g
- Cholesterol - 562.8 mg
- Sodium - 2259.5 mg
- Total Carbohydrate - 18.3 g
- Dietary Fiber - 5.1 g
- Sugars - 4 g
- Protein - 138.1 g
- Calcium - 178.6 mg
- Iron - 9.4 mg
- Vitamin C - 33.2 mg
- Thiamin - 0.5 mg