Friday, December 17, 2010

What's for dinner?

I thought I'd share a recipe with you guys tonight. It's one of Michael's most requested meals and is super simple and easy! I got it from Martha's "Everyday Food" mag a while ago. You may find, depending on your oven, that you'll need to cook the chicken an extra 20-30 minutes. And for the wilted greens we add a little extra vinegar! For GF, I just leave out the bread crumbs :( but pre-GF we loved making them! You'll probably fall in love too...

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.

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