Roast Chicken with Artichoke and Citrus Salad
This simple roast chicken with artichoke and citrus salad is the classic recipe with a twist that will turn dinner into something special.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: dinner
- Method: roasting
- Cuisine: American
Ingredients
For the roast chicken
1 4-5 pound chicken, giblets removed and patted dry
1 T kosher salt
1/2 t freshly ground black pepper
2 T Cento Organic Extra Virgin Olive Oil
For the artichoke citrus salad:
1/4 C orange juice
1 T lime juice
1 T dijon mustard
1 T honey
1/2 t kosher salt
1/4 t freshly ground black pepper
1/4 C Cento Organic Extra Virgin Olive Oil
5 ounces baby arugula
2 medium oranges, peeled and sliced into rounds
1/2 C Cento Marinated Artichoke Hearts
1/2 C Cento Castelveltrano Olives, crushed
2 ounces feta cheese, crumbled
1 T Cento Capers
1 T roasted pistachios, crushed
Instructions
Preheat oven to 400 degrees F and place a 4-5 pound chicken on a wire rack set over a rimmed baking sheet. Generously season the cavity and outside of the bird with 1 tablespoon kosher salt. Sprinkle 1/2 teaspoon black pepper on the outside of the chicken.
Drizzle with 2 tablespoons olive oil and roast chicken for 30-40 minutes, rotating once to ensure even browning. When chicken is moderately golden brown, lower the heat to 325 degrees F and continue roasting for 30-45 minutes or until the internal temperature in the thickest part of the breast registers 155 degrees.
Let chicken rest, uncovered for 20 minutes.
While chicken rest make salad dressing by whisking together 1/4 cup orange juice, 1 tablespoon lime juice, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Slowly stream in 1/4 cup olive oil, while constantly whisking to emulsify dressing.
Arrange 5 ounces arugula on a large platter and top with 2 cups orange slices, 1/2 cup artichoke hearts, 1/2 cup olives, 2 ounces feta cheese, 1 tablespoon capers and 1 tablespoon pistachios. Drizzle with half of the dressing and toss to coat.
Serve salad with roast chicken and extra dressing on the side.
Notes
If you’re really looking for a quick, weeknight meal, I am not above a good quality rotisserie chicken swap out situation.
Feel free to use whatever type of citrus you prefer – this would be lovely with grapefruit.
Keywords: roast chicken, artichoke salad, dinner salad, easy dinner, comfort food, dinner party