Roast Chicken with Bread and Arugula Salad

Updated at: Wed, 16 Aug 2023 20:36:34 GMT

Step 1

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking it. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 tsp sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate 24-48 hours.

Step 2

Preheat the oven to 500 degrees. Place bread in a medium 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 30 minutes, turn over and roast 15 minutes, until the juices run clear when cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

Step 3

Rinse the arugula. Whisk vinegar, mustard, garlic, 1 tsp salt, and 1/2 tsp pepper together in a small bowl or glass measuring cup. Whisk in olive oil, stir in scallions and currants, and set aside. (Can be made up to a day ahead of time.)

Step 4

Place arugula in a large bowl, add vinaigrette, and toss well.

Step 5

Place arugula salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 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 with sea salt, and serve warm.

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