Roast Chicken with Bread & Arugula Salad

Classic cook Ina Garten demonstrated this recipe on The Chew - everyone raved so much about it I just had to try it -- the hardest part is you have to plan ahead for this one but once you have set it up to dry brine the only thing left is to make the salad dressing. I served this to company and every drop of chicken and salad was consumed . They raved about the croutons even though they are a little crisp the flavor is incredible.

• 1 whole chicken (4- 4 1/2 pounds)
• 4 sprigs thyme
• 2 cloves large garlic (smashed)
• 1 lemon (quartered)
• 2 teaspoons freshly ground black pepper
• 3-4 slices country bread (3/4-inch thick)
• good olive oil

ARUGULA SALAD

• 1/4 cup champagne vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon garlic (minced)
• 1/2 cup good olive oil
• 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
• 2 tablespoons dried currants
• 6 cups baby arugula (lightly packed, 6-8 ounces)
• kosher salt and freshly ground black pepper (to taste)

• 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 500ºF. (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. Remove from oven.
• 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.