Roast Chicken With Arugula And Bread Salad
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
Currants (dried)Directions:
1
Preheat oven to 400°F
2
Place bread on large baking sheet
3
Bake until bread is lightly toasted, about 6 minutes
4
Set aside
5
Maintain oven temperature
6
Rinse chicken inside and out; pat dry
7
Sprinkle inside and out with salt and pepper
8
Place breast side up on rack in heavy large roasting pan
9
Tie legs together to hold shape
10
Roast chicken 1 hour
11
Reduce oven temperature to 375°F
12
Roast until meat thermometer inserted into thigh registers 180°F, basting occasionally during last 15 minutes, about 45 minutes longer
13
Transfer chicken to platter
14
Tent with foil
15
Pour pan juices into 4-cup measuring cup (do not clean pan)
16
Spoon fat off top of pan juices, returning 2 tablespoons fat to pan
17
Add pan juices, canned chicken broth and vinegar to pan
18
Bring to boil atop stove, scraping up browned bits
19
Add green onions and currants
20
Simmer 3 minutes to reduce liquid slightly
21
Remove from heat
22
Add bread to pan and toss with juices
23
Mix in arugula
24
Season with salt and pepper
25
Serve with chicken
26
Preheat oven to 400°F
27
Place bread on large baking sheet
28
Bake until bread is lightly toasted, about 6 minutes
29
Set aside
30
Maintain oven temperature
31
Rinse chicken inside and out; pat dry
32
Sprinkle inside and out with salt and pepper
33
Place breast side up on rack in heavy large roasting pan
34
Tie legs together to hold shape
35
Roast chicken 1 hour
36
Reduce oven temperature to 375°F
37
Roast until meat thermometer inserted into thigh registers 180°F, basting occasionally during last 15 minutes, about 45 minutes longer
38
Transfer chicken to platter
39
Tent with foil
40
Pour pan juices into 4-cup measuring cup (do not clean pan)
41
Spoon fat off top of pan juices, returning 2 tablespoons fat to pan
42
Add pan juices, canned chicken broth and vinegar to pan
43
Bring to boil atop stove, scraping up browned bits
44
Add green onions and currants
45
Simmer 3 minutes to reduce liquid slightly
46
Remove from heat
47
Add bread to pan and toss with juices
48
Mix in arugula
49
Season with salt and pepper
50
Serve with chicken