I picked this recipe for the turn of the season because it's a mix of the best comfort foods of winter and the hope of spring arugula. Great for whatever weather the day brings — and the bread, roasted right under the chicken, soaks up everything good. (A day-old loaf works beautifully.)
- 1 (4-pound) whole chicken, giblets discarded
- Kosher salt and pepper
- 4 (1-inch-thick) slices sourdough bread (8 ounces), bottom crust removed, cut into ¾- to 1-inch pieces (5 cups)
- ¼ cup chicken broth
- 6 tablespoons plus 2 teaspoons extra-virgin olive oil
- 2 tablespoons champagne vinegar or cider vinegar
- 1 teaspoon Dijon mustard
- 3 scallions, sliced thin
- 2 tablespoons dried currants, cranberries, or yellow raisins
- 5 cups baby arugula
Directions for the chef
Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut through the bones on either side of the backbone; discard the backbone or save it for stock. Do not trim off any excess fat or skin. Flip the chicken over and press on the breastbone to flatten.
Using your fingers, carefully loosen the skin covering the breast and legs. Rub ½ teaspoon salt under the skin of each breast, ½ teaspoon under the skin of each leg, and 1 teaspoon into the bird's cavity. Tuck the wings behind the back and turn the legs so the drumsticks face inward toward the breasts. Place the chicken on a wire rack set in a rimmed baking sheet (or on a large plate) and refrigerate, uncovered, for 24 hours.
Adjust an oven rack to the middle position and heat the oven to 475°F. Spray a 12-inch skillet with vegetable oil spray. Toss the bread with the broth and 2 tablespoons oil until the pieces are evenly moistened. Arrange the bread in the skillet in a single layer, with the majority of the crusted pieces near the center, crust side up.
Pat the chicken dry with paper towels and place it, skin side up, on top of the bread. Brush 2 teaspoons oil over the skin and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Roast until the skin is deep golden brown, the thickest part of the breast registers 160°F, and the thighs register 175°F — 35 to 50 minutes depending on your oven, rotating the skillet halfway through.
While the chicken roasts, whisk the vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl. Slowly whisk in the remaining ¼ cup oil. Stir in the scallions and currants and set aside. Place the arugula in a large bowl.
Transfer the chicken to a carving board and let it rest, uncovered, for 15 minutes. Run a thin metal spatula under the bread to loosen it from the skillet — it should be a mix of softened, golden-brown, and crunchy pieces. Carve the chicken and whisk any accumulated juices into the vinaigrette. Add the bread and vinaigrette to the arugula and toss to coat evenly. Transfer the salad to a serving platter and serve with the chicken.