Roast Chicken With Bread And Arugula Salad
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
46
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 sprigs
Thyme (fresh)2 large
Garlic Cloves (smashed flat)1 cup
Olive Oil (good)1 cup
Champagne Vinegar1 tsp
Dijon Mustard1 tsp
Garlic (minced)2 tbsps
Currants (dried)Directions:
1
Place the chicken in a baking dish
2
Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin
3
Carefully slide the sprigs of thyme and the garlic under the skin
4
Put the lemon in the cavity
5
Tie the legs together and tuck the wings under the body
6
Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours
7
Preheat the oven to 500 degrees F
8
(Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer
9
Brush the chicken with olive oil and place it, breast side up, on top of the bread
10
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
11
Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes
12
(Don¿t worry; it will stay hot
13
) The bread will be almost burnt on the bottom and soft with the pan drippings on top
14
Place the Arugula Salad in a very large, shallow serving platter
15
Put the chicken and the bread on a cutting board
16
Cut the bread into 1-inch squares and sprinkle them on the salad
17
Carve the chicken thickly (see note) and place it on top of the salad
18
Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm
19
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup
20
Whisk in the olive oil, stir in the scallions and currants, and set aside
21
Place the arugula in a large bowl, add the vinaigrette, and toss well