Roast Chicken with Arugula Tomato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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:
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.
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.
3. Gently toss remaining ingredients in another bowl to combine.
4. Quarter chicken. Put salad on plates, top with chicken, and then dressing.
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.
6. Note: Nutritional analysis is per serving.
|
|