This is our week-night twist with roasted garlic, lemons and anchovies. The chicken is cut up so it roasts quicker, and everything is cooked in one baking sheet or roasting pan in an attempt to keep clean-up minimal. Add carrots, shaved fennel and cucumber to the salad to make this a complete weeknight meal.
- 1 whole (3 ½ pound) chicken, cut into 8 pieces (or you can buy a chicken that is already broken down and cut into pieces)
- 6 large garlic cloves, unpeeled, smashed with the back of a knife
- 1 teaspoon very finely chopped fresh rosemary
- 1 teaspoon very finely chopped fresh thyme
- 1 teaspoon salt
- Freshly ground black pepper
- 1 lemon, zested and then cut in half
- 4 tablespoons olive oil
- 1/2 baguette, torn into roughly 1 – 2 inch pieces
- 2 anchovies, finely chopped or smashed with a fork (you can substitute 1/2 tablespoon anchovy paste)
- 2 tablespoons red wine vinegar
- 1/4 cup water
- 4 large handfuls of arugula, mustard greens, kale, or whatever greens your family likes
- Lemon wedges
Preheat the oven to 425 degrees F.
Arrange the chicken pieces skin side up on a large rimmed baking sheet or in a large baking dish or roasting pan. Scatter the garlic cloves around the chicken.
In a small bowl, combine the rosemary, thyme, salt, and several generous grinds of pepper, lemon zest and 1 tablespoon of the olive oil. Mix together and rub all over the chicken, making sure to get some of the rub under the skin.
Place the backing sheet in the oven and roast the chicken for 40 minutes. After 40 minutes, remove from the oven and arrange the torn bread and zested lemon halves in between the chicken pieces, tossing them in any juice the chicken has released. Drizzle everything with another glug of olive oil (about 2 tablespoons) and return the pan to the oven to roast for 10 more minutes.
Meanwhile, combine the anchovies (or anchovy paste), vinegar and 1/4 cup water in a small bowl and set aside.
Place the arugula in a large shallow serving bowl.Remove the chicken from the oven and immediately add the anchovy mixture --- this will help deglaze the pan and help remove all the crispy, tasty bits.
Use tongs to pluck out the torn bread-turned croutons (homemade croutons are the best!) from the pan. Add the croutons to the bowl with the arugula and toss with the remaining 1 tablespoon of olive oil and generous pinch of salt. Top with the chicken pieces and lightly tent the bowl with aluminum foil to keep it warm.
Next, take the garlic cloves and squeeze them (carefully, because they will still be hot) over the baking sheet. Squeeze the roasted lemon halves over the baking sheet, too, and be sure to get all the juice out.
Use a wooden spoon to crush the softened garlic and scrap up as much of the crusty yummy bits on the bottom of the pan as possible.
Pour about half the garlicky pan sauce over the chicken and bread salad and serve with the remaining sauce on the side with additional lemon wedges.
From “It’s All Easy”, Gwyneth Paltrow