We don’t make roast chicken enough but when we do I turn to Ina Garten and her version of roast chicken with Bread and Arugula Salad. The bread cooks underneath the chicken and soaks up all the marvelous juices. It’s simply amazing and time consuming and the flavors are so worth it. Served with a bright arugula salad it’s a perfect meal to eat cold, hot, or at room temperature.
Reheat chicken in a 350 degree oven uncovered for 15-20 minutes. Top with arugula salad