Is there a greater comfort food than roast chicken? I don’t think it’s possible! Juicy on the inside with crisp, golden brown skin, this deceptively simple roast chicken with roasted garlic, toasted bread and zippy arugula salad is a recipe you’ll keep coming back to!
Don’t let the simplicity fool you — this Roast Chicken with Toasted Bread Salad is exceptionally good!
Roast chicken tends to make a reoccurring appearance at our dinner table — it’s quick, comforting, and leftovers are just as delicious the next day. One of my go-to methods for making it is this juicy and succulent Roast Chicken with Toasted Bread Salad inspired by the world famous dish from Zuni Café in San Francisco.
For me, the best part of this recipe really comes down to the bits of torn bread that soak up the rendered fat and savory pan juices from the chicken. The bread cooks along with the chicken leaving you with perfectly golden-brown croutons to enjoy alongside your chicken and salad. Simplicity at its best!
I have made this several times and it is so good!! My kids love it too. They call it “Zuni Chicken” and it’s one of their favorite dinners. Thank you Leigh!
Ingredients You’ll Need:
Here’s everything you need to make Roast Chicken with Toasted Bread Salad: chicken, a hearty country-style loaf of bread, garlic, lemon, fresh thyme, olive oil, dijon mustard, anchovy (optional) and arugula.
Recipe Step by Step:
Step 1. Roast the Chicken
First, carefully dry the chicken by patting it with a paper towel. This helps ensure that the skin gets really nice and crispy as it roasts. Season the chicken generously with olive oil, fresh thyme, salt and pepper. Place on a baking tray and then scatter the garlic and lemon slices all around. Bake for 30 minutes, then add the torn bread pieces to the pan. Continue roasting until both the chicken and bread are golden-brown.
Step 2. Make the Vinaigrette
To make the dressing, pull 4 large cloves of roasted garlic from the pan with the chicken and place into a blender along with the lemon juice, dijon mustard, olive oil and anchovy. Blend until smooth-season with salt and pepper. Note: the anchovy can be omitted is needed.
Step 3. Serve
Toss the arugula with the dressing. Pile the salad on top of the roast chicken and toasted bread. Serve immediately!
Pro Tip: Wondering how to know when the chicken is done? Check for doneness with a meat thermometer. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 F. Pull the chicken from the oven as soon as it reaches an internal temperature of 160-163 F. As it rests, the chicken will continue to rise in temperature to reach the necessary 165 F without overcooking. If you don’t have a meat thermometer handy you can simply cut into the thicket part one piece of chicken and have a look. If the juices run clear and meat is white and not pink you’re good to go!
Check out More Great Chicken Recipes:
- Sheet Pan Greek Chicken Meatballs
- Roasted Chicken Thighs with Citrus and Fennel
- Rotisserie Chicken Noodle Soup
- Za’atar Chicken and Hummus Bowls
- One-Pot Chicken with Orzo, Lemon and Feta
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
For more information please see the list of Zuni cafe warm roast chicken salad bread