Okay, so I stumbled across this recipe that just screams “weekend comfort food” and I absolutely had to share. It’s Ina Garten’s Roast Chicken with Bread and Arugula Salad, and let me tell you, it’s as delicious as it looks. Seriously, the combination of crispy roast chicken, crusty bread, and peppery arugula is just divine. It’s one of those meals that feels both fancy and totally approachable, perfect for impressing guests or just treating yourself on a Sunday afternoon. Let’s get into it, shall we?
Roast Chicken With Bread and Arugula Salad
This isn’t your average roast chicken. The bread and arugula salad adds a fantastic fresh element that balances the richness of the chicken perfectly. The bread soaks up all the pan juices, making it incredibly flavorful. And the arugula’s peppery bite cuts through the fat, keeping things interesting. Trust me, this is a dish you’ll want to make again and again.
Here’s what you’ll need to make it:
Ingredients:
For the Chicken:
- 1 (4- to 5-pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, quartered
- 1 lemon, halved
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
For the Bread Salad:
- 1 loaf crusty bread (like sourdough or ciabatta), cut into 1-inch cubes
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 6 ounces baby arugula
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Instructions:
- Preheat your oven to 425 degrees F. This high heat is key to getting that crispy skin!
- Prepare the chicken: Remove giblets and pat the chicken dry with paper towels (this also helps with crispy skin!). Season the cavity generously with salt and pepper. Stuff the cavity with the quartered onion, lemon halves, and thyme sprigs.
- Truss the chicken legs with kitchen twine (optional, but it helps the chicken cook evenly). Rub the outside of the chicken with olive oil and season generously with salt and pepper.
- Roast the chicken: Place the chicken in a roasting pan. Roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting the chicken with the pan juices every 20 minutes will give it a richer flavor.
- Make the bread salad while the chicken roasts: Toss the bread cubes with 1/4 cup olive oil, salt, and pepper. Spread the bread on a baking sheet and bake in the oven for the last 15 minutes of the chicken’s roasting time, or until golden brown and crispy.
- Let the chicken rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, Dijon mustard, 1/4 cup olive oil, salt, and pepper.
- Assemble the salad: In a large bowl, combine the arugula, toasted bread cubes, and Parmesan cheese. Drizzle with the vinaigrette and toss gently to combine.
- Carve and serve: Carve the chicken and serve it over the bread and arugula salad. Don’t forget to drizzle some of those delicious pan juices over everything!
Seriously, the smell alone while this is cooking is enough to make your mouth water. And the taste? Out of this world! I highly recommend giving this recipe a try. You won’t regret it!
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roast chicken with bread and arugula salad recipe. Roast chicken with bread and arugula salad recipe