From “Everyday Food” magazine. Get the new iPhone app, “Martha’s Everyday Food.” Serves 2-4 with leftovers.
Ingredients
1 whole chicken (3 1/2-4 pounds), rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme leaves
Coarse salt and ground pepper
1 lemon, halved
1 loaf crusty white bread (8 ounces), torn into chunks
1 bunch arugula (12 ounces), cleaned and dried
2 teaspoons red wine vinegar
Directions
Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees. Transfer to a rimmed platter.
Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden, 7 minutes. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.
Per serving: 733 calories, 37.8 g fat (9 g sat fat); 60.4 g protein; 35.7 g carbs, 2.8 g fiber.
