Roast Chicken with Warm Bread Salad

Steps

1. 1

   Place chicken, breast side down, on a cutting board. Using kitchen shears, cut through the bones on either side of the backbone and discard the backbone. Do not trim off any excess fat or skin. Flip the chicken over and press firmly on the breastbone to flatten the bird.

2. 2

   Using your fingers, carefully loosen the skin covering the breast and legs. Rub 1/2 teaspoon salt under the skin of each breast, 1/2 teaspoon under the skin of each leg, and 1 teaspoon salt onto the bird's cavity (use only 1/2 teaspoon in the cavity if using Morton Kosher Salt).

3. 3

   Tuck the wings behind the back and turn the legs so the drumsticks face inward toward the breasts. Place the chicken on a wire rack set in a rimmed baking sheet or on a large plate and refrigerate, uncovered, for 24 hours.

   Start 24-hour timer
4. 4

   Adjust oven rack to the middle position and heat oven to 475 degrees Fahrenheit (250 °C). Spray a 12-inch skillet with vegetable oil spray.

5. 5

   Toss the bread pieces with the chicken broth and 2 tablespoons of olive oil until the pieces are evenly moistened. Arrange the bread in the prepared skillet in a single layer, placing the majority of the crusted pieces near the center, crust side up.

6. 6

   Pat the chicken dry with paper towels and place it, skin side up, directly on top of the bread. Brush 2 teaspoons of olive oil over the chicken skin and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

7. 7

   Roast the chicken until the skin is deep golden brown and the thickest part of the breast registers 160 degrees and the thighs register 175 degrees, about 45 to 50 minutes, rotating the skillet halfway through roasting.

   Start 50-minute timer
8. 8

   While the chicken roasts, prepare the vinaigrette: whisk the champagne vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Slowly whisk in the remaining 1/4 cup olive oil. Stir in the sliced scallions and currants and set aside.

9. 9

   Place the baby arugula in a large bowl.

10. 10

    Transfer the roasted chicken to a carving board and let it rest, uncovered, for 15 minutes.

    Start 15-minute timer
11. 11

    Run a thin metal spatula under the bread to loosen it from the bottom of the skillet. The bread should be a mix of softened, golden-brown, and crunchy pieces.

12. 12

    Carve the chicken and whisk any accumulated juices from the carving board into the prepared vinaigrette.

13. 13

    Add the bread and the vinaigrette to the arugula and toss to coat evenly. Transfer the salad to a serving platter and serve immediately with the carved chicken.