ina garten's roast chicken over bread and arugula salad roast chicken over bread and arugula salad

Alright, let’s get this chicken cookin’! We gon’ whip up somethin’ special, somethin’ that’ll make ya wanna slap yo’ mama (but don’t really do that!). We talkin’ a Roast Chicken Over Bread and Arugula Salad – a feast for the eyes and the belly.

Now, I know roast chicken might seem basic, but trust me, this ain’t yo’ grandma’s dry, flavorless bird. We gonna infuse this chicken with so much goodness, it’ll practically sing gospel while it roasts. And that arugula salad? Honey, it’s the perfect complement – a little peppery, a little tangy, and a whole lotta deliciousness.

Roast Chicken Over Bread and Arugula Salad

Feast your eyes on this beauty, y’all. Golden brown perfection just waitin’ to be devoured.

Alright, let’s get down to brass tacks. Here’s what you gonna need:

Ingredients:

* 1 (4-5 pound) roasting chicken, giblets removed * Kosher salt and freshly ground black pepper * 1 lemon, halved * 1 head garlic, cut in half horizontally * 2 tablespoons olive oil * For the Salad: * 1 loaf crusty bread, like sourdough or ciabatta, cut into 1-inch cubes * 4 tablespoons olive oil, divided * 1/2 teaspoon kosher salt * 1/4 teaspoon freshly ground black pepper * 5 ounces baby arugula * 1/4 cup red wine vinegar * 1/4 cup grated Parmesan cheese, plus more for serving (optional) Instructions:

1. Preheat and Prep: Crank that oven up to 425 degrees Fahrenheit (220 degrees Celsius). Take that chicken and pat it dry, inside and out, with some paper towels. This is important for gettin’ that crispy skin, y’all.
2. Season Generously: Sprinkle that chicken all over, inside and out, with a good amount of kosher salt and freshly ground black pepper. Don’t be shy! This is where the flavor comes from. Squeeze the lemon halves all over the chicken, then stuff them, along with the garlic head, into the cavity.
3. Roast the Bird: Drizzle the chicken with olive oil. Place the chicken breast-side up 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 Fahrenheit (74 degrees Celsius). The juices should run clear when you poke it.
4. Let it Rest: Remove the chicken from the oven and let it rest for 15 minutes before carving. This helps the juices redistribute, making the chicken more tender.
5. Make the Croutons: While the chicken is roasting, toss the bread cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Bake them in the oven during the last 15 minutes of the chicken’s roasting time, or until golden brown and crispy. Watch them close so they don’t burn!
6. Assemble the Salad: In a large bowl, toss the arugula with the remaining 2 tablespoons of olive oil, red wine vinegar, salt, pepper, and Parmesan cheese.
7. Bring it Together: Carve the chicken and arrange the slices on top of the arugula salad. Sprinkle with the croutons and more Parmesan cheese, if desired.

There you have it! A Roast Chicken Over Bread and Arugula Salad that’s fit for a king, or queen. Serve it up with some sweet potato fries or maybe some collard greens. This meal is guaranteed to bring some joy to your day. Enjoy, y’all!

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Roast Chicken Over Bread And Arugula Salad - TODAY.com

www.today.comRoast Chicken Over Bread and Arugula Salad - TODAY.com

Roast chicken over bread and arugula salad. roast chicken over bread and arugula salad