-
1
Preheat the oven to 450 degrees.
-
2
Place the chicken in a roasting pan and roast until golden brown, the internal temperature is 165 degrees, and the juices run clear when pierced with the tip of a sharp knife in the thickest part, about 45 minutes.
-
3
Cool, then remove and discard the skin and bones.
-
4
Tear the chicken into large pieces and place in a large bowl.
-
5
While the chicken cooks, toss the sweet potatoes and shallots with the olive oil, vinegar, and thyme in a large bowl to coat evenly.
-
6
Spread evenly on a baking pan and roast about 30 minutes, until the potatoes are lightly browned and soft.
-
7
(Note: The vinegar will evaporate and create a light glaze on the potatoes.)
-
8
Remove from the oven and set aside to cool slightly.
-
9
Add the sweet potatoes and shallots to the chicken and toss to mix.
-
10
Add the basil and the vinaigrette and toss to coat.
-
11
(This can be prepared a day in advance up to this point.)
-
12
Season with salt and pepper.
-
13
Add the arugula and toss lightly just before serving.
-
14
Serve immediately.
-
15
To Make the Herbed Balsamic Vinaigrette:
-
16
Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
-
17
Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated.
-
18
Refrigerate in an airtight container until ready to use or up to 1 week.
