Roast Chicken With Croutons and Wilted Greens |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Got this from Everyday Food. I made it tonight and it was so good. I used pick of the chick instead of a whole bird. Ingredients:
1 whole chicken, rinsed and patted dry (3 1/2-4 pounds) |
3 tablespoons extra virgin olive oil |
1 1/2 tablespoons chopped fresh thyme leaves |
coarse salt |
ground pepper |
1 lemon, halved |
1 loaf crusty white bread, torn into chunks (8 ounces) |
1 bunch arugula, cleaned and dried (12 ounces) |
2 teaspoons red wine vinegar |
Directions:
1. Preheat oven to 450 degrees.
2. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil.
3. Sprinkle with thyme.
4. Season with salt and pepper.
5. Squeeze lemon into cavity; place inside.
6. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees.
7. Transfer to a rimmed platter.
8. Place bread on sheet; toss with cooking juices.
9. Season with salt.
10. Bake until croutons are golden, 7 minutes.
11. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil and vinegar.
12. Season with salt and pepper and toss.
13. . Carve chicken and serve with croutons and greens.
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