Roast Chicken with Arugula Tomato Salad

Roast Chicken with Arugula Tomato Salad might be just the main course you are searching for. This gluten free recipe serves 4 and costs $3.85 per serving. One serving contains 601 calories, 37g of protein, and 45g of fat. A mixture of fresh dill, lemon juice, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 8 people have made this recipe and would make it again. It is brought to you by My Recipes. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Roast Chicken and Butternut Squash Salad With Croutons, Arugula, and Grapes, Herbed Arugula-Tomato Salad with Chicken, and Parmesan Chicken with Arugula Salad and Tomato Vinaigrette for similar recipes.

Servings: 4

 

Ingredients:

4 cups lightly packed baby arugula

1 pint cherry tomatoes, halved

1 small chicken (3 lbs.)*

3/4 cup crumbled feta cheese (about 4 oz.)

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint leaves

2 garlic cloves, minced

1/4 cup lemon juice

Zest of 1 lemon

1/4 cup plus 1 tbsp. olive oil

3/4 teaspoon pepper, divided

1 cup thinly sliced red onion

1 teaspoon fine sea salt, divided

3/4 teaspoon sugar

Equipment:

oven

baking sheet

whisk

bowl

Cooking instruction summary:

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. 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. Gently toss remaining ingredients in another bowl to combine. Quarter chicken. Put salad on plates, top with chicken, and then dressing. *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. Note: Nutritional analysis is per serving.

 

Step by step:


1. Preheat oven to 45

2. 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.

3. Bake until no longer pink in the center, about 30 minutes.

4. 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.

5. Gently toss remaining ingredients in another bowl to combine.

6. Quarter chicken. Put salad on plates, top with chicken, and then dressing.

7. *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.


Nutrition Information:

Quickview
600k Calories
36g Protein
44g Total Fat
13g Carbs
19% Health Score
Limit These
Calories
600k
30%

Fat
44g
69%

  Saturated Fat
13g
83%

Carbohydrates
13g
5%

  Sugar
7g
8%

Cholesterol
147mg
49%

Sodium
1035mg
45%

Get Enough Of These
Protein
36g
74%

Vitamin B3
12mg
61%

Vitamin C
47mg
57%

Vitamin B6
0.89mg
44%

Selenium
28µg
41%

Phosphorus
398mg
40%

Vitamin K
36µg
35%

Vitamin A
1752IU
35%

Vitamin B2
0.51mg
30%

Calcium
232mg
23%

Zinc
3mg
23%

Potassium
783mg
22%

Vitamin E
3mg
22%

Manganese
0.43mg
21%

Vitamin B5
2mg
21%

Iron
3mg
19%

Folate
72µg
18%

Magnesium
68mg
17%

Vitamin B12
0.99µg
16%

Vitamin B1
0.22mg
15%

Copper
0.23mg
12%

Fiber
2g
10%

Vitamin D
0.44µg
3%

covered percent of daily need
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