Roast Chicken with Arugula Tomato Salad

Roast Chicken with Arugula Tomato Salad
Photo by Annabelle Breakey

Ingredients

  • ¼ cup chopped fresh dill
  • ¾ teaspoon sugar
  • Zest of 1 lemon
  • 1 teaspoon fine sea salt, divided
  • 1 small chicken (3 lbs.)*
  • ¾ cup crumbled feta cheese (about 4 oz.)
  • 4 cups lightly packed baby arugula
  • + 7 more ingredients
    • 1 cup thinly sliced red onion
    • ¼ cup chopped fresh mint leaves
    • 2 garlic cloves, minced
    • ¼ cup lemon juice
    • 1 pint cherry tomatoes, halved
    • ¾ teaspoon pepper, divided
    • ¼ cup plus 1 tbsp. olive oil

1. Preheat oven to 450°. Using kitchen shears, cut out backbone and neck from chicken and press firmly on chicken to flatten. Set chicken, skin side up, on a rimmed baking sheet and brush with 1 tbsp. oil; sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper. Bake until no longer pink in the center, a...

View full recipe at My Recipes

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