Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Croutons and Wilted Greens 3.7 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible. Ingredients 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry 3 tablespoons extra-virgin olive oil 1 ½ 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 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. 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. Rate it Print