Roast Chicken with Bread and Arugula Salad
INGREDIENTS
1 (4 – 4 ½ lb.) whole chicken
4 sprigs fresh thyme
2 large garlic cloves*, smashed flat
1 lemon*, quartered
2 tsp. fine sea salt,* plus extra for serving
½ tsp. freshly ground black pepper*
3 to 4 (3/4-inch-thick) slices country bread
I like to use good sourdough bread*
¼ cup champagne vinegar*
1 tsp. Dijon mustard*
1 tsp. minced garlic*
Kosher salt* and freshly ground black pepper*
½ cup good olive oil*
½ cup thinly sliced scallions, white and green parts (about 3 scallions)
2 tbsp. dried currants
Dried cranberries or cherries are great substitutions
6 cups baby arugula, lightly packed (6 to 8 oz)
DIRECTIONS
Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and the thighs without breaking the skin. Carefully slid the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together (with kitchen twine) 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 hours.
Preheat the oven to 500 degrees. 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. The bread will be almost burnt on the bottom and soft with the pan drippings on the top.
For the arugula salad, whisk the vinegar, mustard, garlic, 1 tsp. of kosher salt and ½ tsp. 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 salad in a large bowl, add the vinaigrette, and toss well. Use more/less of the vinaigrette, depending on how well dressed you like your salad.
Place the arugula salad in a very large, shallow serving platter. Put the chicken and bread on a cutting board. Cut the bread in 1-inch squares and sprinkle them on the salad. Carve the chicken, thickly, and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm. Enjoy!
Wine Pairing
Sauvignon Blanc, Chardonnay, Pinot Noir
Kid Version
I serve this meal to my kids in pieces, a bit of the chicken, a few bread croutons, a handful of currants (or cranberries/cherries, if substituting) and I add cucumber slices.
*Recipe courtesy of Ina Garten
