Roast Chicken with Bread and Arugula Salad

I saw Ina Garten do this recipe on a "Chew" repeat show last week and I knew I had to make it.  I went out and bought a 3 & 1/2 lb chicken first chance I got.  I got mine at IGA for $9.  However, I wasn't thinking because the oven had to be so high and it was a really hot week outside!  My house would heat up like an inferno and I have no A/C.

The night before I went about prepping the chicken.  This recipe is from her cookbook called "Make it Ahead".  Surprisingly, getting under the skin was easy and I didn't rip it at all.  I just pushed my fingers gingerly until the skin lifted and separated (yes, I know there's a bra that lifts and separates too).  Anyway, I know what my next turkey is getting done to it!  I massaged a pat of butter up there as I was under there anyway, then rubbed in the minced garlic and thyme stalks.

ROAST CHICKEN WITH BREAD

• 1 whole chicken (4-41/2 pounds)
• 4 sprigs thyme
• 2 cloves large garlic (smashed)
• 1 lemon (quartered)
• 2 teaspoons freshly ground black pepper
• 3-4 slices country bread (3/4-inch thick)
• good olive oil

ARUGULA SALAD

• 1/4 cup champagne vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon garlic (minced)
• 1/2 cup good olive oil
• 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
• 2 tablespoons dried currants
• 6 cups baby arugula (lightly packed, 6-8 ounces)
• kosher salt and freshly ground black pepper (to taste)

I seasoned the cavity with freshly cracked coarse kosher salt and pepper.  I quartered the lemon and squeezed them lightly inside the cavity. Then I put a few more stalks of thyme  in there too.  I tied the legs up and tucked the wings.  Then I seasoned the outside of the whole bird with S&P.

I covered it tightly with saran wrap and put it in the fridge over night.

Ummm, the recipe said to heat your oven to 500ºF and make sure oven is very, very clean so it doesn't smoke you out.  Well, cough, I wasn't about to do that.  I heated mine to 400ºF and prepared myself mentally for the dry sauna my house was about to come...

I loved this recipe because it was cooked on bread to catch the drippings in a cast iron pan and then the bread would become croutons for the salad.  It called for "country bread" (Pain de Campagne).

I found this made by Terra breads and it was organic and almost as much as my chicken - $6.

I brushed my bird with Kirkland organic extra virgin olive oil.  I turned it breast side down on the bread and put it in the oven.  After 30 minutes, I flipped it over.  For the last 15 minutes I turned the oven up to 450ºF to try and crisp the skin.  It smelled really good...and every fan in the house was on...

While the chicken was in the oven  I made the salad dressing.  I couldn't find champagne vinegar today so just used white wine vinegar that I already had.  I used baby arugula as suggested and bought organic, triple washed.  I tossed this just before serving.

When the chicken came out it looked beautiful!

I covered it in foil and set the timer for 30 minutes to let it rest.

At that time I moved it to a cutting board and cut the chicken in pieces.  I also sliced the bread into croutons.  The were just like the recipe said - almost burnt.  There was no burnt taste though.

I plated the salad and put the chicken and croutons over top.  Those croutons were worth fighting over!  Mouthwatering  fantastic.

Ina Garten is famous for her roast chicken(s) and this does not disappoint in the slightest!  The chicken was so moist and tender and flavored with the garlic, lemon and thyme, it was heavenly.  The salad was a perfect match and those currants brought a nice note of sweetness.  AND those croutons...OMG, those croutons....YUM!  I rarely roast chickens anymore.  This is a game changer.  This will become a regular meal now - though maybe when its cooler outside.  WOW is all I can say, this totally exceeded my expectations AND another great use for my cast iron pan!!!

September 22, 2016:

I couldn't wait to make this again when the weather was cooler and that night was tonight.  It was as incredible as the first time.  Simply heaven.