Roast Chicken with Arugula Tomato Salad
Photo by Annabelle Breakey; food styling by Karen Shinto
This recipe, and others like it, can be found in the article “The Best Seasonal Recipes for September Menu Planning.”
How to Make It
Step 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.
Step 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.
Step 3
3
Gently toss remaining ingredients in another bowl to combine.
Step 4
4
Quarter chicken. Put salad on plates, top with chicken, and then dressing.
Step 5
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.
Step 6
6
Note: Nutritional analysis is per serving.
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.)
