At Kinnikinnick Farm in Illinois, Susan Cleverdon serves roast chicken on a bed of crostini and baby arugula, deliciously glazed in the chicken's lemony drippings. It's a fresh, Italianesque twist on a classic roast chicken.

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Ingredients

Directions

  • Rinse chicken body cavity; pat dry, inside and out, with paper towels. Remove excess fat from inside the bird. Cut off the wing tips.

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  • Place lemon halves, garlic, thyme and 1/2 teaspoon coarse salt in the cavity. Skewer neck skin to back; tie wings to tail with 100% cotton kitchen string. Rub chicken all over with butter and sprinkle with remaining 1 teaspoon coarse sea salt. Place breast side up on a rack in a roasting pan.

  • For a charcoal grill, arrange medium-hot coals for indirect grilling. Test for medium heat above center of grill. (Or prepare a gas grill for indirect cooking.) Place pan with chicken on grill rack. Close grill and cook for 1 1/4 to 1 1/2 hours or until breast reaches 165°. Remove from grill and let stand, covered, for 10 minutes.

  • Meanwhile, brush the bread slices on both sides with olive oil. Grill over direct heat for 1 to 2 minutes per side or until golden and crisp.

  • To serve, arrange the grilled bread in a single layer in the center of a serving platter. Scatter the arugula over and around bread. Place chicken on the bread and arugula; remove skewer and strings. Pour drippings from the roasting pan over the chicken.

*Oven Method

Preheat oven to 450°. Place the roasting pan with the chicken on the middle rack and turn the temperature down to 375°. Roast for 1 1/4 to 1 1/2 hours or until breast reaches 165°. Remove chicken from oven but leave oven on. Cover; let stand for 10 minutes before serving. Brush the bread on both sides with olive oil. Bake for 10 minutes or until golden and crisp.

Nutrition Facts

745 calories; 50 g total fat; 203 mg cholesterol; 1066 mg sodium. 25 g carbohydrates; 49 g protein;

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