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Roast Chicken with Arugula Tomato Salad

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 40 mins
Yield Serves 4

Ingredients

  • 1 small chicken (3 lbs.)*
  • 1/4 cup plus 1 tbsp. olive oil
  • 1 teaspoon fine sea salt, divided
  • 3/4 teaspoon pepper, divided
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon sugar
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint leaves
  • 1 cup thinly sliced red onion
  • 4 cups lightly packed baby arugula
  • 3/4 cup crumbled feta cheese (about 4 oz.)

Nutrition Information

  • calories 647
  • caloriesfromfat 63 %
  • protein 48 g
  • fat 45 g
  • satfat 13 g
  • carbohydrate 11 g
  • fiber 2.5 g
  • sodium 1020 mg
  • cholesterol 159 mg

How to Make It

  1. Preheat oven to 450°. Using kitchen shears, cut out backbone and neck from chicken and press firmly on chicken to flatten. Set chicken, skin side up, on a rimmed baking sheet and brush with 1 tbsp. oil; sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper. Bake until no longer pink in the center, about 30 minutes.

  2. Whisk together 1/4 cup oil, the lemon zest and juice, garlic, sugar, and remaining 1/4 tsp. each salt and pepper in a bowl.

  3. Gently toss remaining ingredients in another bowl to combine.

  4. Quarter chicken. Put salad on plates, top with chicken, and then dressing.

  5. *If your grocery store doesn't sell small chickens, use a larger one and bake longer. Also, you can ask a butcher to remove the backbone and neck, or buy a quartered chicken.

  6. Note: Nutritional analysis is per serving.