Coastal Mains
Sunday Best Chicken with Herb Butter, French Toast Croutons, and Arugula Salad
The Strategy:
Roasting a whole chicken with a generous coating of herb butter underneath the skin ensures an incredibly juicy bird with crisp, golden skin. Serve the chicken on crispy, savory French toast croutons that soak up the delicious pan juices, with peppery arugula salad. It's a gorgeous, comforting twist on a roast chicken dinner that feels both familiar and exciting.
Ingredients
- ½ cup butter, room temperature, 1 stick
- Juice of 1 medium lemon, about 3 tablespoons, rinds reserved
- 4 large garlic cloves, peeled and minced, about 2 tablespoons
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh sage
- 1 (4 to 5-pound) whole chicken
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 3 large Kaiser rolls
- 3 large eggs
- ¾ cup milk
- 2 ounces Parmesan cheese, grated, about ½ cup
- 1 tablespoon chopped fresh thyme
- 2 whole garlic cloves, peeled and minced, about 1 tablespoon
- 1 teaspoon Dijon-style mustard
- ¼ cup tarragon vinegar
- ½ cup olive oil
- 6 ounces baby arugula leaves, about 6 cups
- 1 medium shallot, peeled and thinly sliced
Instructions
- Preheat the oven to 450°.
- Mix together the softened butter with lemon juice, garlic and herbs. Use your hands to cover the chicken with the herb butter. Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat.
- Season the chicken with salt and pepper.
- Place lemon rinds into the cavity of the chicken.
- Place the chicken into a baking dish coated with vegetable oil spray or you can use an upright roaster.
- Place the dish into the oven. After 10 minutes, reduce the heat to 350°.
- Bake until the skin is crisp and the juices run clear, about 15 minutes per pound.
- Remove the chicken to a carving board and let rest for 15 minutes.
- Heat the oven to 350°.
- Slice the round edges from the top and bottom of the rolls and cut each one into two slices.
- Whisk together the eggs, milk, Parmesan cheese and thyme in a shallow bowl.
- Place each slice into the egg mixture.
- Let the bread soak for about 30 seconds per side.
- Transfer to a parchment lined baking tray.
- Bake until the croutons are golden brown on the bottom, about 5 to 6 minutes. Use a spatula to turn the croutons and bake on the other side until golden, about 5 minutes more. Keep the croutons warm.
- Whisk together the garlic, mustard and vinegar.
- Season with salt and pepper and slowly whisk in the olive oil.
- Toss together the arugula and shallots.
- Drizzle just enough vinaigrette onto the salad to coat the leaves.
- Arrange the croutons onto a platter. Carve the chicken into 8 pieces. Lay each piece onto a crouton and pour the pan juices over top.
- Top with arugula salad.
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World's Best Cooking Tools
An upright roaster is a fun tool for cooking Sunday Best Chicken. You can find one that goes in the oven or on an outdoor grill. Look for an upright roaster that allows you to insert herbs into the center, to help flavor the chicken while roasting. You can find a stainless steel alternative or in a pinch, use an empty beer can.
The Heart of the Table
Placed in the center of the table, this golden roast chicken stands as the ultimate symbol of home-cooked abundance. The combination of warm, savory croutons, peppery greens, and juicy chicken invites family and friends to pass the platter and enjoy a slow, heartwarming meal.
- a flexible stainless steel slotted turner with a walnut handle
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a large end-grain carving board with a juice groove
- a pair of professional-grade stainless steel locking kitchen tongs
- a hand-turned, wide-rimmed salad bowl crafted from solid cherrywood
- a set of matte-finished ceramic salad plates chilled beforehand
Neighborly Grace
- THE PRESENTATION: Present the carved chicken on a large stoneware platter, each piece on a golden French toast crouton and topped with dressed arugula. Bring the platter to the table to share the savory aromas.
- THE POUR: Pair this roasted chicken with a crisp, medium-bodied Pinot Noir or a dry Chenin Blanc served at 50°F in a white wine glass. For a non-alcoholic option, serve a chilled sparkling water infused with fresh lemon wheels and a sprig of thyme.
- THE VIBE: Evening Dining Room. The bright, cheerful conversation and rich aromas of roast chicken create a warm, inviting space for everyone.
