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Roasted Whole Chicken with Bread Salad

Ingredients

  • For the chicken:
  • 1 whole chicken
  • 1.5 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp adobo
  • olive oil
  • thyme
  • paprika
  • parsley flakes
  • For the Bread Salad
  • 1 loaf day-old Italian bread
  • 4 cups mustard greens, arugula, or other leafy green
  • 1/2 cup toasted pine nuts
  • 4 sprigs chopped scallion
  • 3 cloves fresh garlic sliced
  • 2 tbsp currants craisins can work, too
  • For the Dressing:
  • 30 g champagne or white wine vinegar
  • 30 g red wine vinegar
  • 100 g olive oil
  • 5 g lemon juice
  • 80 g water
  • 8 g salt
  • 1/2 clove fresh minced garlic
  • pinch parsley flake
  • pinch oregano
  • pinch red pepper flake

Instructions

  • Preheat oven to 350°.
  • Mix the salt, onion powder, garlic powder and adobo in a dish. Gently rub the blend under the skin and inside the chicken.
  • Dampen your hands with some olive oil, grab what is left of the spice rub and massage the outside of the skin (get both sides of the chicken).
  • Shake paprika and parsley flake liberally over the chicken.
  • Put the chicken in the pan upside down and bake for 40 minutes.
  • After 40 minutes, remove the chicken from the oven and flip it right side up (you can stick a large wooden spoon in the body, stab it with tongs and flip it). Allow it to continue cooking in the oven.
  • Total time in the oven is 20 minutes per pound. Internal temperature should be 165°, and clear juices should flow out when punctured.
  • In the meantime, mix the dressing ingredients.
  • Tear the bread into pieces, toss it in a bowl with a few tablespoons of the dressing, and let it soak.
  • When the chicken is done, remove it from the oven and let it rest while you prepare the salad.
  • Heat the oven to 450°.
  • Toast the pine nuts and saute the scallion and garlic in a pan with a bit of oil until softened and fragrant.
  • Toss the bread chunks onto a baking sheet and toast them for 5 minutes.
  • Dump the greens into a bowl. Add the scallion and garlic mixture (if using).
  • Toss in the warm bread chucks and drizzle with the dressing.
  • Serve the bread salad alongside the chicken.

Notes

Macros can vary depending on what part of the chicken you have, if you eat the skin, how much of the dressing you use, etc. 
Here are some estimates:
3.5 oz chicken breast no skin -  165 calories - 3.6 fat - 0 carbs - 31 protein 
3.5 oz roasted chicken meat with skin - 226 calories - 14 fat - 0 carbs - 25 protein
Salad dressing per tablespoon - 45 calories  -  9 fat - 0 carbs - 0 protein
Italian Bread per ounce -  65 calories  -  .5 fat -  12 carbs  - 2 protein    (there might be a bit more fat from soaking in the dressing)