Spatchcocked Chicken with Arugula-Bread Salad Kit

What You Get

Par-baked baguettes

Brined spatchcocked chicken (see note below)

Green onions

Lemon

Dried currants

Arugula

What You'll Need

Olive oil

Salt and freshly ground pepper

Dijon mustard

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

Fold the toasted bread into the dressing. Add about 4 cups arugula, season with salt and pepper, and toss to combine.

Step 6

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.