Oven Roasted Chicken With Bread Salad Recipe

Name: Oven Roasted Chicken With Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3 lb) organic free range whole chickens; 1 cup kosher salt; 1 gallon cold water; 12 lb arugula; 4 cups sourdough bread cubes (1/2 inch cubes); ½ cup dried currant, plumped in warm water & splash red wine vinegar; ½ cup toasted pine nuts; ½ cup champagne vinegar; 1 cup reduced chicken stock; 1 cup olive oil; 10 garlic cloves, sliced, sauteed in small amount of olive oil; ¼ cup chives or ¼ cup spring onion, chopped; 1 teaspoon salt (to taste); 1 teaspoon pepper (to taste)

Servings: persons

2 (3 lb) organic free range whole chickens
1 cup kosher salt
1 gallon cold water
12 lb arugula
4 cups sourdough bread cubes (1/2 inch cubes)
½ cup dried currant, plumped in warm water & splash red wine vinegar
½ cup toasted pine nuts
½ cup champagne vinegar
1 cup reduced chicken stock
1 cup olive oil
10 garlic cloves, sliced, sauteed in small amount of olive oil
¼ cup chives or ¼ cup spring onion, chopped
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

1
Oven Roasted Chicken:
2
Dissolve the salt in cold water and place rinsed chickens in water.
3
Let chicken brine in salt water for 6 to 8 hours in refrigerator.
4
Remove, rinse & dry.
5
Season with pepper, rub with olive oil & stuff under the skin with fresh sage leaves.
6
Roast in wood burning oven 450-500 degrees for 30-45 minutes.
7
Remove chicken from oven and let stand for 10 minutes.
8
Bread Salad:
9
Toast bread lightly.
10
Make vinaigrette - in large bowl mix vinegar, chicken stock, garlic & chives.
11
Whisk in olive oil and season with salt & pepper.
12
Toss with toasted bread, currants & pine nuts.
13
Cover with foil & bake in 400 degree oven until lightly brown about 20 minutes.
14
To serve toss warm bread salad with arugula , chives or spring onions and serve with chicken.
15
Chicken Jus:
16
Heat stock in sauce pan and slowly swirl in butter until incorporated over very low heat.
17
Season & serve over chicken and bread salad.

3141

kcal

Calories

335

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (3 lb) organic free range whole chickens, 1 cup kosher salt, 1 gallon cold water, 12 lb arugula, and more.

Yes, Oven Roasted Chicken With Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oven Roasted Chicken With Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions