Roast Chicken with Arugula Tomato Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

Yield: Serves 4
Recipe from Sunset

More From Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 647
  • Calories from fat: 63%
  • Protein: 48g
  • Fat: 45g
  • Saturated fat: 13g
  • Carbohydrate: 11g
  • Fiber: 2.5g
  • Sodium: 1020mg
  • Cholesterol: 159mg


  • 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.)


  1. 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. 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. 3. Gently toss remaining ingredients in another bowl to combine.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roast Chicken with Arugula Tomato Salad Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy