Roast chicken and warm bread salad with arugula from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (page 285) by Cook's Illustrated Magazine

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Notes about this recipe

  • Shewi128 on June 13, 2023

    This chicken earns the award for the crispiest skin I've ever made. I could not believe how crispy it got. I don't eat chicken skin, so it was lost on me, but I'm sure others would enjoy it more. The chicken took a little longer to cook than the 40-50 minutes, so be sure to use a thermometer. Also, some of the bread was definitely soggy, but I think the point was to have some crispy and some soggy bread pieces..? The flavor was fantastic, and I loved the salad. The dressing was very unique with white wine vinegar and currants (I had to use golden raisins instead), but it complemented the arugula quite well. This recipe would be worth making again!

  • bwhip on January 03, 2021

    Great recipe, just delicious. Easy to prepare. First time I’ve spatchcocked a chicken, and it turned out wonderfully. The bread salad was the perfect accompaniment. We’ll make this again.

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