This chicken comes butterflied, ready to lay out flat and roast in half the time. Hunks of bread soak up buttery flavor as they brown under the bird, before getting tossed with peppery greens and a lemony vinaigrette.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking.
What You Get
Brined spatchcocked chicken (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 475°F. Line a sheet pan with parchment. Tear or dice 1½ baguettes into bite-size chunks. Remove the chicken from the packaging and pat dry with paper towels.
Place the torn bread on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Mound the bread in the center of the pan. Spread the chicken out, skin-side up, directly on top of the bread, covering most of it. Rub the skin with 1 tablespoon olive oil.
Transfer the pan to the oven and roast until the chicken is golden and no longer pink at the center of the thickest part (165°F on a meat thermometer), and the bread is crisp but still has a bit of chew, 30 to 40 minutes. Transfer the chicken to a board and rest, 5 minutes. (If the bread is still a little soft when the chicken is ready, pop it back in the oven for a few more minutes to crisp up while the chicken rests.)
Meanwhile, slice the green parts of 4 green onions (you should have about 1 cup). In a large bowl, whisk together 1 teaspoon Dijon mustard, the juice of the lemon, and 2 tablespoons olive oil. Stir in the sliced green onions, along with 3 tablespoons dried currants.
Fold the toasted bread into the dressing. Add about 4 cups arugula, season with salt and pepper, and toss to combine.
Carve the roasted chicken into breast and leg pieces. Transfer the pieces to plates, with the salad on the side. Grind with pepper and serve warm.