ROAST CHICKEN WITH BREAD AND ARUGULA SALAD
Provided by Ina Garten
Categories main-dish
Time P1DT1h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
- Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
- Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
- Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
- Place the arugula in a large bowl, add the vinaigrette, and toss well.
ROASTED CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 10 to 15 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
- Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
- Mix all ingredients together.
OVEN ROASTED CHICKEN WITH BREAD SALAD
Make and share this Oven Roasted Chicken With Bread Salad recipe from Food.com.
Provided by John 11-44
Categories Whole Chicken
Time 9h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Oven Roasted Chicken:
- Dissolve the salt in cold water and place rinsed chickens in water. Let chicken brine in salt water for 6 to 8 hours in refrigerator. Remove, rinse & dry. Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves. Roast in wood burning oven 450-500 degrees for 30-45 minutes. Remove chicken from oven and let stand for 10 minutes.
- Bread Salad:
- Toast bread lightly. Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives. Whisk in olive oil and season with salt & pepper. Toss with toasted bread, currants & pine nuts. Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes. To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
- Chicken Jus:
- Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat. Season & serve over chicken and bread salad.
Nutrition Facts : Calories 1640.4, Fat 136.4, SaturatedFat 28.5, Cholesterol 322.6, Sodium 29298.1, Carbohydrate 22.7, Fiber 3.1, Sugar 15, Protein 82
ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
OVEN-ROASTED CHICKEN, WITH ROASTED GARLIC AND FRENCH BREAD
This recipe is fabulous - perfectly roasted whole chicken, with roasted garlic to squeeze right onto the chicken (if you prefer), and crusty french bread, with squeezed garlic. Too-die-for! If you so choose, you can actually skip eating the roasted garlic (unless you are a true garlic-lover, and can't resist :-). Simply cooking the chicken with the garlic in the pan adds incredible flavor to the chicken!. I also sometimes throw in some quartered red potatoes to the pan, which creates amazing roasted garlic potatoes. If I do this, I always sprinkle the potatoes with salt, pepper, and rosemary, too, and sprinkle with olive oil, both at the start of the cooking time, and just before serving (toss well). Makes for a fabulous complete meal!
Provided by Helping Hands
Categories Whole Chicken
Time 1h37m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Wash and dry chicken, and remove giblets.
- Baste (or rub) whole chicken with olive oil.
- Mix salt and pepper to taste, and all other spices, in small bowl, and then rub over entire chicken (leave a small amount of spice mixture remaining).
- Put leftover spice mixture, and 4 indiviudal garlic cloves, inside cavity of chicken.
- Place chicken in large roasting pan (without rack).
- Take apart remaining garlic bulbs (leaving skins on) and place garlic cloves all around chicken.
- Pour chicken broth over all.
- Cover with foil and bake for 1 hour, then remove cover, and bake for 35 to 40 mins, until chicken is browned.
- Remove chicken from oven and let cool for a few minutes.
- Carve chicken, while heating up french bread (if you like your bread warmed).
- Serve chicken pieces and french bread, with roasted garlic cloves.
- Squeeze roasted garlic (which will squeeze nicely right out of the skins) onto slices of french bread and/or onto chicken pieces, as you eat it (we love to squeeze garlic right onto our chicken, as well as onto the bread).
Nutrition Facts : Calories 626.9, Fat 44.7, SaturatedFat 11.4, Cholesterol 162.6, Sodium 282.9, Carbohydrate 13.4, Fiber 0.9, Sugar 0.5, Protein 41.5
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ROAST CHICKEN WITH BREAD SALAD RECIPE - JUDY RODGERS
From foodandwine.com
5/5 Category Dinner, SaladAuthor Judy RodgersTotal Time 1 hr
- Using your fingers, gently loosen the skin from the chicken breasts and thighs. Stuff the thyme and garlic under the skin and spread in an even layer. Sprinkle the salt all over the chicken and season with pepper. Cover and refrigerate for at least 24 hours.
- Preheat the oven to 500°. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, and roast for 30 minutes. Turn the chicken breast side down and roast for about 15 minutes longer, or until the juices run clear when a thigh is pierced. Transfer the chicken to a board and let rest for 10 minutes; carve.
- Skim the fat from the juices in the skillet. Arrange the Bread Salad with Currants and Pine Nuts on a platter and top with the chicken. Pour the juices over all and serve.
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