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Thursday, October 10, 2013


I was shocked when I realized we had a week where our family wouldn't sit down for dinner at home together one time.
Evenings were busy with gatherings, fundraisers, and dinners - either I had plans, my husband and I were going out, or we grazed at home but at different times, sitting around the kitchen island or standing.
I was able to cook dinner on one occasion, but I left my husband and children enjoying the Roasted Chicken with Warm Bread Salad, while I met friends out.


1 4 to 5 pound chicken
salt and freshly ground black pepper to taste
6 fresh thyme sprigs
4 bay leaves
1 apple, coarsely chopped
5 tablespoons olive oil, divided
2 cups bread cubes (from country style loaf)
1 onion, diced
2 tablespoons currants
4 tablespoons red wine vinegar
1/2 teaspoon sugar
2 green onions, finely chopped
1/2 cup fresh parsley, chopped
zest of 2 lemons

Heat oven to 375F.
Generously season chicken cavity and skin with salt and pepper. Loosen skin on breast, slide thyme and bay leaves under skin. Put a sprig of thyme and the chopped apple into the chicken cavity.
Place chicken in roasting dish, drizzle with 2 tablespoons of olive oil.
Transfer baking dish to the oven, bake until thermometer inserted into chicken reads 170F, about 1 hour  and 45 minutes. Transfer chicken to a carving board, cover loosely with foil.
While the chicken is resting, toss bread cubes and onion with 2 tablespoons of olive oil, place on a foil lined cookie sheet and bake for 10 to 12 minutes.
Meanwhile, combine currants, vinegar, 1 tablespoon of olive oil and sugar, let stand 15 minutes.
Add bread and onion, along with green onions, parsley and lemon zest. Toss until the bread has absorbed most of the liquid. Season with salt and pepper.
Arrange a bed of arugula on plate, top with bread salad and chicken pieces.

Recipe adpated from Williams Sonoma‎

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