Barefoot Contessa Roast Chicken With Bread & Arugula Salad

Barefoot Contessa Roast Chicken with Bread & Arugula Salad is made with a whole chicken, fresh thyme, garlic, lemon, country bread, and arugula. This recipe creates a rustic, flavorful roast chicken served over a vibrant salad. It takes about 1 hour and 30 minutes to prepare and serves 4.

Barefoot Contessa Roast Chicken with Bread & Arugula Salad Ingredients

• 1 (4- to 4½-pound) whole chicken, preferably Bell & Evans
• 4 sprigs fresh thyme
• 2 large garlic cloves, smashed flat
• 1 lemon, quartered
• 2 teaspoons fine sea salt, plus extra for serving
• ½ teaspoon freshly ground black pepper
• 3 to 4 (¾-inch-thick) slices country bread
• Good olive oil
• Arugula Salad (recipe follows)

How To Make Barefoot Contessa Roast Chicken with Bread & Arugula Salad

1. Prep the Chicken: Loosen the skin of the chicken over breasts and thighs. Tuck thyme and garlic under the skin and place lemon quarters in the cavity. Tie the legs and tuck wings under. Season with salt and pepper. Cover and refrigerate for 24 to 48 hours.
2. Preheat Oven: Heat oven to 500°F, ensuring it’s very clean to avoid smoking.
3. Prepare the Base: Place country bread slices in a single layer in a cast-iron skillet.
4. Roast the Chicken: Brush chicken with olive oil and place breast-side up on the bread. Roast for 30 minutes, flip, and roast 15 more minutes until juices run clear.
5. Rest the Chicken: Wrap the skillet in foil and let rest at room temperature for 30 minutes.
6. Assemble the Salad: Place arugula salad on a large serving platter. Cut the soaked bread into 1-inch squares and scatter over the salad.
7. Carve and Serve: Carve chicken into thick slices and arrange over the salad. Drizzle with pan juices, sprinkle with sea salt, and serve warm.

Recipe Tips

• Dry Brine in Advance: Allowing the chicken to sit with salt and seasoning for 24–48 hours enhances flavor and tenderness.
• Use a Cast-Iron Skillet: It helps achieve perfectly crisped bread with flavorful drippings.
• High Heat Roasting: A 500°F oven gives the chicken golden, crispy skin.
• Rest Before Serving: Resting the chicken allows juices to redistribute for moist, tender meat.
• Toss Salad Last Minute: Add bread and pan juices just before serving to maintain salad texture.

What To Serve With Roast Chicken

This roast chicken pairs beautifully with roasted potatoes, a simple tomato salad, a glass of white Burgundy or Chardonnay, or a warm baguette for a hearty, comforting meal.

How To Store Roast Chicken

Refrigerate: Store carved chicken and leftover salad separately in airtight containers for up to 3 days.
Freeze: Freeze chicken pieces (without salad or bread) for up to 3 months. Thaw and reheat gently.

Roast Chicken Nutrition Facts

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 9g
• Carbohydrates: 16g
• Sugar: 1g
• Protein: 44g
• Sodium: 800mg

FAQs

Can I skip marinating the chicken overnight?
Marinating for 24–48 hours is ideal for flavor, but 12 hours can still deliver good results.

Can I use boneless chicken?
Whole bone-in chicken is best for this recipe, but bone-in breasts or thighs can be used with adjusted cooking times.

Is a cast-iron skillet necessary?
It’s preferred for even roasting and crisp bread, but an oven-safe pan can work in a pinch.

Can I use another green instead of arugula?
Yes, baby spinach or mixed greens can substitute if needed.

Can I serve it cold?
It’s best served warm, but leftovers can be enjoyed cold or at room temperature.

Try More Recipes:

• Barefoot Contessa Anna’s Tomato Tart
• Barefoot Contessa Angel Hair Pasta
• Barefoot Contessa 5 Cheese Pasta