Roast chicken with bread and arugula salad from Make It Ahead: A Barefoot Contessa Cookbook (page 95) by Ina Garten

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Notes about this recipe

  • Ro_ on March 10, 2024

    The good: the flavours on the chicken were very nice, and I liked the flavour of the bread "croutons" and the salad. The bad: I had to discard quite a bit of the bread because it ended up black (the edges poking out from under the chicken) and by the time the bread arrived on the plate it was cold. Also I found that the chicken dried out too much with this way of cooking (high temp, short cooking time) and there was very little in the way of juices. Conclusion: nice ideas, but I would tweak the method somewhat if I repeated.

  • hlange on August 22, 2023

    We usually skip the salad, just carve the roast chicken and serve it over the whole slices of bread with drippings and a side of potatoes or greens. The absolute best roast chicken. Everyone goes crazy over this. Although the credit should really be going to Zuni Cafe whose recipe this is based on.

  • anya_sf on February 07, 2019

    I salted and refrigerated the chicken (3.5 lbs) 24 hours ahead. Half the vinaigrette was enough, although I used the full 2 Tbsp currants. Roasted the chicken in a 12" skillet. It took an extra 15 minutes to cook through, despite weighing less. The bread was a nice idea, but ended up way too burnt on the bottom. I even tried it a second time, but nope - it doesn't work. The chicken was super moist and tasty, although the skin didn't look beautiful since the chicken ends up cooking breast-side down. Use the Zuni Cafe recipe instead.

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