For Christmas, I received a great cookbook from my parents, Ina Garten aka The Barefoot Contessa’s, “Make It Ahead.” Every recipe has a lovely color photo or two to go along with it which I always appreciate because it helps me know what the recipe “should” look like in the end. This was the first recipe to catch my eye because we had half a loaf of leftover ciabatta bread from the night before.

I simplified the recipe a little bit by not refrigerating it for a day or two ahead of time. Instead, I made it all in one night and it really was not complicated. For the Arugula Salad dressing part, I added some walnut chunks for extra crunch and instead of champagne vinaigrette, which I didn’t have, I subbed in a splash of balsamic vinaigrette and a 1/2 tsp of sugar for that bit of sweetness.

This recipe is inspired by a classic recipe from San Francisco’s Zuni Cafe which I haven’t been to in years but I do remember their roast chicken bread salad. The big, crunchy croutons, fresh and zesty dressing, and crispy skin roast chicken are a perfect combo and now I can make it at home. My husband and I absolutely loved it. And it would be great for a dinner party of 4. Delicious!

Roast Chicken with Bread & Arugula Salad

Recipe by: Barefoot Contessa, “Make It Ahead,” 2014

Serves: 4

Ingredients:

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

Directions:

1. Place the whole chicken in a baking dish. Using your fingers, gently loosen the skin on top of the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity.
2. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours. (It’s okay to just use the chicken right away instead of refrigerating.)
3. Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 40 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh.
4. Remove the bread from under the chicken and place on a cutting board to cool. Return the chicken to the pan and roast in the oven another 10 minutes. (This was added by me because the chicken wasn’t quite done).
5. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for 10 minutes.
6. The bread will be almost burnt on the bottom and soft with the pan drippings on top. Place the Arugula Salad (recipe below) in a very large, shallow serving platter. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices or some of the extra Arugula Salad dressing over the chicken, sprinkle it with sea salt, and serve warm.

ARUGULA SALAD RECIPE

• 1/4 cup Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 1/2 cup good olive oil
• 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
• 2 tablespoons dried currants or raisins
• Optional: Walnuts
• 6 cups baby arugula, lightly packed (6 to 8 ounces)

Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants/raisins, and optional walnuts, and set aside. Place the arugula in a large bowl, add the vinaigrette, and toss well.