Roast Chicken with Bread & Arugula Salad

By dworrell

Ingredients

• l 4-41/2 lb whole chicken
• 2 large garlic cloves smashed flat
• l lemon, quartered
• 2 teaspoons fine sea salt
• l/2 teaspoon ground black pepper
• 3-4 (3/4 inch) slices country bread
• Good olive oil
• Arugula salad (recipe below)
• Arugula Salad
• l/4 cup champagne vinegar
• l tsp.Dijon Mustard
• l tsp minced garlic
• Kosher salt & pepper
• l/2 cup olive oil
• l/2 cup thinly sliced scallions - 3
• 2 tbsps dried cranberries or cherries
• 6 cups of baby arugula - 6-8 ozs
• Whisk vinegar, mustard,garlic,salt and pepper together in small bowl.
• Whisk in the olive oil, stir in the scallions and cherries and set aside.
• Place arugula in large bowl, add vinagrette and toss well

Preparation

Step 1

Place chicken in baking dish. Loosen skin from the breasts & thighs.
Slide garlic and thyme, if you like it, under the skin. Put the lemon in the cavity. Tie the legs together and tuck wings. Sprinkle with salt & pepper, cover the dish tightly with plastic wrap andrefrigerate for 24 to 48 hours.

Preheat oven to 500 degrees. Place the bread in a medium (10") cast iron skillet in a single layer. Brush chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 mins., turn it over and
roast for 15 mins. Wrap skillet with foil and allow the chicken to rest at room temp for thirty full mins. The bread will be almost burnt on the bottom and soft with pan drippings on top.

Place the Arugula salad in large, shallow serving platter. Put the chicken and bread on cutting board. Cut the bread into l inch square pieces and sprinkle on salad. Carve chicken thickly and place on top of salad. Spoon pan juices over the chicken, sprinkle it with sea salt and serve.



roast for 15 minurwsa