Roast Chicken with Mushrooms and Baby Arugula

The chickens I get from the Good Farm — Cornish rock cross hens — are so flavorful you don’t have to do...
Contributor

Gabriela Herman

The chickens I get from the Good Farm — Cornish rock cross hens — are so flavorful you don’t have to do anything more than salt them and roast them. But when I have the time I prefer to do the salting the night before, both on and under the skin. I find this makes the roasted bird extra crispy.

4
Servings
714
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy Little, Brown and Company. Recipe from the Beetlebung Farm cookbook.

Ingredients

  • Chicken
  • 4  Ounces  shiitakes (or other firm mushrooms), stems removed and reserved
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • 5  Tablespoons  extra-virgin olive oil
  • 8  Cups  loosely packed trimmed arugula
  • lemon, juiced

Directions

A day before you plan to serve the chicken, separate the skin from the meat by gently running your fingers between the two. Slice 2 of the shiitake to roast with the chicken later. Mix

about 1 teaspoon salt and 1 teaspoon pepper together. Using your fingers, rub the salt mixture into the chicken, underneath the skin. Distribute the thinly sliced shiitakes under the skin

over each breast. Put the chicken on a plate and season all over and inside the cavity with salt and pepper. Refrigerate, uncovered, overnight.

Remove the chicken from the refrigerator an hour before cooking to allow it to come up to temperature a bit. Heat the oven to 450°F.

Chop the reserved mushroom stems and put them in the chicken’s cavity. Heat a skim of oil, about 2 tablespoons, over high heat in an ovenproof skillet big enough to hold the chicken pretty snugly. Put the chicken in the pan, breast-side up. Cook for 30 seconds, then take the chicken off the heat and baste it with the hot pan juices. Put the chicken in the oven and roast, basting every 10 minutes, for 30 minutes.

Thickly slice the remaining mushrooms and add them to the roasting pan.  Roast together until the chicken juices run clear when the thigh is pricked, about 15 minutes longer, then let the chicken rest in the pan for 15 minutes. Put the arugula in a bowl, season lightly with salt, and dress with lemon juice and 2 to 3 tablespoons olive oil (it is also nice to add a tablespoon of

the pan juices to the salad). Toss thoroughly. Carve the chicken and serve with the roasted mushrooms on top of the arugula salad.

Nutritional Facts

Total Fat
39g
56%
Sugar
4g
4%
Saturated Fat
24g
100%
Cholesterol
256mg
85%
Carbohydrate, by difference
4g
3%
Protein
88g
100%
Vitamin A, RAE
11µg
2%
Vitamin B-12
9µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
50mg
5%
Choline, total
264mg
62%
Folate, total
21µg
5%
Iron, Fe
9mg
50%
Magnesium, Mg
77mg
24%
Niacin
22mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
823mg
100%
Riboflavin
1mg
91%
Selenium, Se
102µg
100%
Sodium, Na
254mg
17%
Water
313g
12%
Zinc, Zn
20mg
100%

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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