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–+ servings

Best Roast Chicken with Warm Bread Salad One-Pot Recipe

This one-pot recipe pairs crispy, golden-brown chicken with a chewy, savory bread salad infused with fresh greens and tangy vinaigrette. This dish simplifies the preparation while retaining a perfect balance of salty, savory, and bright flavors.
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Cook Time 1 hour 30 minutes
Salting 1 day
Total Time 1 day 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • 12-inch oven-safe skillet
  • Kitchen shears

Ingredients
  

For the Chicken Preparation:

  • 1 4-pound whole chicken, giblets discarded
  • 1 tablespoon plus ½ teaspoon kosher salt divided
  • ½ teaspoon pepper divided

For the Bread Salad:

  • 4 1-inch-thick slices crusty bread (8 ounces), bottom crust removed, cut into ¾- to 1-inch pieces (5 cups)
  • ¼ cup chicken broth
  • 6 tablespoons plus 2 teaspoons extra-virgin olive oil divided
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 3 scallions sliced thin
  • 2 tablespoons dried currants
  • 5 ounces 5 cups baby arugula

Instructions
 

Prepare the Chicken:

  • Place the chicken breast side down. Use kitchen shears to remove the backbone and discard. Flatten the chicken by pressing on the breastbone.
  • Loosen the skin over the breasts and legs using your fingers. Rub ½ teaspoon salt under the skin of each breast, ½ teaspoon under each leg, and 1 teaspoon inside the cavity.
  • Tuck the wingtips behind the back and turn the legs so the drumsticks face inward. Place on a large plate and refrigerate, uncovered, for 24 hours.

Prepare Bread Base:

  • Adjust oven rack to the middle position and preheat to 475°F. Spray a 12-inch oven-safe skillet with vegetable oil.
  • Toss bread with chicken broth and 2 tablespoons olive oil. Arrange in the skillet in a single layer, placing the crusted pieces near the center, crust side up.

Roast the Chicken:

  • Pat the chicken dry and place it skin side up on the bread. Brush 2 teaspoons olive oil over the skin and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  • Roast until the chicken skin is golden brown and crispy, and the thickest part of the breast registers 160°F (thighs 175°F), about 45–50 minutes. Rotate the skillet halfway through roasting.

Make the Vinaigrette:

  • While the chicken roasts, whisk together vinegar, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  • Slowly drizzle in ¼ cup olive oil while whisking constantly. Stir in scallions and currants.

Assemble the Salad:

  • Transfer the chicken to a carving board and let rest for 15 minutes. Add arugula to the vinaigrette and toss to coat.
  • Add the roasted bread to the salad, tossing gently to combine.

Serve:

  • Carve the chicken and serve it with the bread salad on a large serving platter, drizzling any pan juices over the top.
Keyword Easy one-pot meals, one-pot chicken recipes, roast chicken and bread salad, rustic bread salad, Zuni-inspired chicken
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