4 lb chicken
1 1/2 tsp salt
1 1/2 tsp pepper
4 sprig thyme
4 cups chewy bread torn in chunks
4 tbsp olive oil
3 tbsp currants soaked
3 tbs toasted pine nuts
2 clove garlics chopped
1/4 cup scallion thinly sliced
2 cups baby arugula
1/4 cup olive oil
2 tbsp wine vinegar
1/2 tsp salt
1/2 tsp ground pepper
Season chicken night before [or in the morning] with salt and pepper.
Remove from fridge 1 hour before cooking to bring to room temp. Preheat oven to 375.
Pop thyme in the cavity and roast bird in a roasting pan for approximately 60 minutes
While chicken is roasting, tear bread into chunks and toss with 3 tbsp olive oil. Place in oven on flat cooking sheet and toast for 15 minutes.
While bread is toasting, set currants to soak in 1 tsp wine vinegar and 3 tsp water. Chop scallions & garlic.
Fry the garlic and scallions in remaining 1 Tbsp olive oil for 2 minutes until softened. Drain currants and add to scallion mixture. Add in toasted pine nuts.
Whisk together vingairette of olive oil, wine vinegar and salt/pepper. Toss half of this vingairette into the scallion mix. Now, sprinkle over the toasted bread cover with foil and set aside.
Dress arugula with remaining vingairette.
When chicken is cooked, remove from oven and let rest. Put bread salad in oven with foil on to heat 10 minutes.
Spoon most of the fat from the roasting pan and add 4 tbsp water to the chicken juices and place over medium flame. Bubble for a minute or two. Tip in juices from resting chicken and simmer for another couple of minutes.
Remove bread salad from oven and toss with the arugula. Pour simmered juices bread and arugula. Toss to mix together. Serve with chicken.