Print This Recipe

Print
Roast Chicken with Croutons and Wilted Greens

Roast Chicken with Croutons and Wilted Greens

Tossing the croutons in the flavorful pan juices makes them absolutely irresistible.

Everyday Food, March 2010 http://www.marthastewart.com/342369/roast-chicken-with-croutons-and-wilted-g
0
Rated
(0)
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh thyme leaves
    • Coarse salt and ground pepper
    • 1 lemon, halved
    • 1 loaf crusty white bread (8 ounces), torn into chunks
    • 1 bunch arugula (12 ounces)
    • 2 teaspoons red-wine vinegar

Directions

  1. Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 45 to 50 minutes. Transfer to a rimmed platter.
  2. Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden, 7 minutes. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil, and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.