See more
Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Roast Chicken with Arugula Tomato Salad

Sunset JUNE 2010

  • Yield: Serves 4
  • Total: 40 Minutes


  • 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. 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.

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

Go to Full Version of

Roast Chicken with Arugula Tomato Salad Recipe