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Roast Chicken with Arugula Tomato Salad





Yields
Serves 4



Total Time
40 mins

This recipe, and others like it, can be found in the article “The Best Seasonal Recipes for September Menu Planning.”

Roast Chicken with Arugula Tomato Salad




Photo by Annabelle Breakey; food styling by Karen Shinto
 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.)
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories647
% Daily Value *
Total Fat 45g58%

Saturated Fat 13g65%
Cholesterol 159mg53%
Sodium 1020mg45%
Total Carbohydrate 11g4%

Dietary Fiber 2.5g9%
Protein 48g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.