Roast Chicken with Arugula Tomato Salad
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 4 Total Time 40 mins
AuthorJennifer Wren Stoicheff, Murphys, CA,

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.)

Directions

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.

Roast Chicken with Arugula Tomato Salad