Grill-Roasted Chicken with Arugula and Crostini
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.
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.