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:
covered percent of daily need
