Roast Chicken with Arugula Tomato Salad

Roast Chicken with Arugula Tomato Salad Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional 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

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.)

Preparation

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.

*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.

Note: Nutritional analysis is per serving.

Note:

Jennifer Wren Stoicheff, Murphys, CA,

June 2010
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