Best Roast Chicken And Salad The Day After Recipes

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Steps:

• Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
• Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
• Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
• Place the arugula in a large bowl, add the vinaigrette, and toss well.

ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE

Steps:

• For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
• Preheat the oven to 425 degrees F.
• Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
• For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.

ROASTED CHICKEN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

ROAST CHICKEN, AND SALAD THE DAY AFTER

Steps:

• For chicken, heat oven to 350 degrees. Place chicken in ceramic or glass baking dish. Squeeze lemons on top; leave halves in dish. Add garlic, rosemary, olive oil and mustard. Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan. Place breast side down, and season once more. Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour. Remove from oven, and cool.
• Place chicken on a cutting board with a groove or lip to catch all juices. Cut chicken, and serve as you wish. Pour juices and shreds of meat on cutting board back into baking dish. Pick small pieces of meat from backbone and from wings, and add to dish. Discard lemon halves. Wrap dish in plastic, and refrigerate.
• For the salad, spoon off fat from pan the next day. Allow pan juices to come to room temperature. With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl. Mix in vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper. Tear handfuls of lettuce in half, and add to bowl. Toss until well coated.
• To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates. Place greens on top. Warm bread in a low oven, then place on side of plate.