Roasted Chicken with Croutons and Wilted Greens
1 whole chicken (3 1/2-4 pounds), rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
Coarse salt and ground pepper to taste
1 lemon, halved
1 loaf crusty white bread (8 ounces), torn into chunks
1 bunch arugula (12 ounces), cleaned and dried
2 teaspoons red wine vinegar
Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees. Around 45 minutes. Transfer to a rimmed platter.
Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden, 7 minutes. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.
Hope you enjoy! Let me know how yours turned out if you give it a try.