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Ina Garten Roast Chicken with Bread and Arugula Salad

Ina Garten Roast Chicken with Bread and Arugula Salad
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This dish features a whole chicken seasoned and roasted until golden and crisp. Once done, the chicken is carved and layered over toasted bread chunks that soak up the flavorful juices. A lightly dressed arugula salad is added on top, creating a mix of textures—crispy skin, chewy bread, and crisp greens—all tied together with lemon and olive oil.

Ingredients

Scale

For the chicken:

  • 1 (4-5 lb) whole chicken

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon olive oil

  • 1 lemon, halved

  • 3–4 sprigs fresh thyme (optional)

For the bread salad:

  • 1 small rustic country loaf or ciabatta, torn into chunks

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

For the arugula salad:

  • 4 cups baby arugula

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons extra virgin olive oil

  • Salt and pepper, to taste

  • Optional: shaved Parmesan or red onion slivers

Instructions

Step 1: Preheat oven

Preheat your oven to 425°F (220°C).

Step 2: Prepare the chicken

Pat the chicken dry. Season generously with salt and pepper inside and out. Stuff the cavity with lemon halves and thyme sprigs. Rub the outside with olive oil.

Step 3: Roast the chicken

Place the chicken breast-side up in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, or until juices run clear and a thermometer reads 165°F in the thickest part. Let rest for 10–15 minutes.

Step 4: Toast the bread

While the chicken roasts, spread the torn bread chunks on a sheet pan. Drizzle with olive oil, season with salt and pepper, and bake for 10–15 minutes until golden and crispy on the edges. Set aside.

Step 5: Make the arugula salad

In a bowl, whisk together lemon juice, olive oil, salt, and pepper. Toss in arugula and optional add-ins like Parmesan or thinly sliced red onion.

Step 6: Assemble the dish

Place toasted bread pieces on a large serving platter. Carve the roast chicken and arrange it over the bread. Top everything with the dressed arugula salad. Let it sit for 5 minutes so the bread absorbs some juices, then serve.

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