Roasted Chicken With Warm Bread Salad
This flavorful roasted chicken recipe brings together tender meat infused with aromatic herbs and a tangy bread salad that's bursting with fresh flavors. The succulent chicken, seasoned with thyme and bay leaves, is roasted to perfection in a Cuisinart steam oven, resulting in juicy meat and crispy skin. The accompanying bread salad, featuring a medley of currants, vinegar, green onions, and lemon zest, adds a vibrant and refreshing element to the dish. Enjoy the combination of the savory chicken and zesty salad for a delightful meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 chicken, 4 to 4 1/2 lb., patted dry
- Kosher salt and freshly ground pepper, to taste
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 yellow onion, sliced
- 1 Tbs. olive oil
- 5 cups bread cubes (from country-style loaf), tossed in olive oil
- and toasted in the oven
- 1 Tbs. currants
- 2 Tbs. red wine vinegar
- 1 Tbs. water
- 1/2 tsp. sugar
- 2 green onions, white and light green portions, sliced
- 1/2 cup chopped fresh flat-leaf parsley
- Zest of 1 lemon
- 4 oz. arugula
Instructions
- Generously season the chicken cavity and skin with salt and pepper. Loosen the skin on the breast and slide the thyme sprigs and bay leaves under the skin. Put the yellow onion on the roasting tray of a Cuisinart steam oven and toss the onion with the olive oil. Set the roasting rack on top and place the chicken on the rack.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven and turn the oven to the bake/steam setting at 450ºF according to the manufacturer’s instructions. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, about 45 minutes. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Pour the onion and juices into a large heatproof bowl and add the bread cubes.
- Meanwhile, in a small bowl, combine the currants, vinegar, water and sugar and let stand for 15 minutes. Add to the bowl with the onion and bread, along with the green onions, parsley and lemon zest. Toss until the bread has absorbed most of the liquid. Season with salt and pepper.
- Arrange a bed of arugula on a large platter. Scatter the bread salad on top. Carve the chicken and arrange on the salad. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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