Roasted Chicken with Giant Croutons, Sweet Potatoes & Arugula

Name: Roasted Chicken with Giant Croutons, Sweet Potatoes & Arugula
Yield: Serves 4–6
Ingredients: ¼ cup (1½ oz/45 g) dried currants; 1 chicken (about 4½ lb/2.25 kg); 5 tablespoons (80 ml) olive oil; ½ loaf crusty Italian bread, cut into 1½-inch (4-cm) cubes (about 3 cups/185 g); 1 large red onion, cut into 6 wedges; Kosher salt and freshly ground pepper; 3 small sweet potatoes (about 1½ lb/750 g), peeled and cut into 1-inch (2.5-cm) pieces; 1 teaspoon dried oregano; 2 tablespoons red wine vinegar; 3 cups (3 oz/90 g) packed baby arugula; 1 teaspoon dried thyme

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This giant salad on a sheet pan is a beautiful and satisfying dinner. Croutons are especially delicious when toasted and then tossed in the meat juices and the vinaigrette from the arugula. Sweet potatoes and red onions, which roast alongside the chicken, round out the meal.

Ingredients

1 chicken (about 4½ lb/2.25 kg)
5 tablespoons (

Main course
Stew

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
Brush the chicken with 2 tablespoons of the oil and place, breast side up, in the c

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