Barefoot Contessa Roast Chicken With Bread & Arugula Salad

​This delicious barefoot contessa roast chicken with bread & arugula salad recipe is both simple and adaptable, making it perfect for a quick and nutritious meal. The crispy bread slices absorb the savory juices, creating flavorful croutons, while the fresh arugula salad adds a peppery crunch. Feel free to use any hearty country bread you have on hand for this dish.​

Ingredients Needed

• 1 butternut squash (about 700g / 1½ lbs), peeled and diced into 2cm (¾-inch) cubes
• 2 tbsp olive oil (plus 120ml / ½ cup for the dressing)
• 1 tbsp pure maple syrup
• 1 tsp kosher salt (or sea salt), plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 3 tbsp dried cranberries
• 180ml apple cider or apple juice (¾ cup)
• 2 tbsp cider vinegar
• 2 tbsp minced shallots
• 2 tsp Dijon mustard
• 115g rocket (4 oz), washed and dried
• 50g walnut halves (½ cup), toasted
• 75g Parmesan cheese (¾ cup), freshly grated

How To Make Roast Chicken With Bread & Arugula Salad

1. Roast the squash: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6. Spread the diced squash on a baking tray, toss with 2 tbsp olive oil, maple syrup, salt, and pepper. Roast for 15–20 minutes, turning once, until tender. Add the cranberries to the tray for the last 5 minutes.
2. Make the warm vinaigrette: In a small saucepan, combine the apple cider, vinegar, and shallots. Bring to a boil and cook for 6–8 minutes until reduced to about 60ml (¼ cup). Remove from heat, whisk in the Dijon mustard, 120ml olive oil, 1 tsp salt, and ½ tsp black pepper.
3. Build the salad: In a large serving bowl, add the rocket, roasted squash and cranberries, toasted walnuts, and grated Parmesan.
4. Dress and toss: Spoon over just enough warm cider vinaigrette to coat the salad, then toss gently until evenly mixed.
5. Season and serve: Taste and season with a little extra salt and pepper if needed. Serve immediately while warm.

Recipe Tips

• Dice the squash evenly (2cm cubes): so it cooks at the same rate and doesn’t burn or stay raw in the middle.
• Add the cranberries in the last 5 minutes of roasting: so they soften slightly without burning or turning bitter.
• Reduce the cider dressing properly to ¼ cup (60ml):this concentrates the flavor and gives the dressing a rich, tangy taste.
• Toast the walnuts in a dry pan for 3–4 minutes: this brings out their nutty flavour and makes them crunchy.
• Toss the salad while the squash and dressing are warm: so the rocket slightly wilts and the Parmesan melts just a little.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover roast chicken with bread & arugula salad, bread, and arugula salad separately in airtight containers in the refrigerator. Consume within 3 days for optimal freshness.​
• Freeze: Place leftover roast chicken with bread & arugula salad pieces in airtight containers or freezer bags and freeze for up to 2 months. To thaw, transfer the chicken to the refrigerator overnight before reheating.
• Reheating: To reheat leftover roast chicken with bread & arugula salad, preheat your oven to 350°F. Place the chicken pieces in an oven-safe dish, cover with foil to retain moisture, and heat for 15–20 minutes, or until warmed through.​

Nutrition Facts

Serving Size: 1 serving (¼ of the recipe)

• ​Calories: 1143​
• Total Fat: 87g​
• Saturated Fat: 19g​
  Cholesterol: 246mg​
  Sodium: 1524mg​
  Total Carbohydrate: 24g
  Dietary Fiber: 4g​
  Sugars: 6g​
  Protein: 66g

Try More Recipe:

• Barefoot Contessa Tomatoes & Burrata
• Barefoot Contessa Crunchy Iceberg Salad With Creamy Blue Cheese
• Barefoot Contessa Curry Chicken Salad
• Barefoot Contessa Chicken Salad