The Easiest Barefoot Contessa Roast Chicken With Bread & Arugula Salad Recipe

Barefoot contessa roast chicken transforms an ordinary dinner into a memorable culinary experience that brings comfort and elegance to your table.

Succulent poultry emerges golden and tender, promising rich flavors that dance across your palate.

Rustic bread pieces catch delectable pan drippings, turning crisp and irresistible with each passing minute.

Peppery arugula introduces a vibrant green contrast that cuts through the meat’s robust intensity.

This recipe balances simplicity with sophistication, requiring minimal technique but delivering maximum satisfaction.

The Final Word on a Roast Chicken and Arugula Experience

Barefoot Contessa’s roast chicken salad emerges as culinary poetry, blending rustic charm with sophisticated flavors.

Seasonal squash and cranberries dance with peppery arugula, creating symphonic textures that tantalize palates.

Warm cider vinaigrette whispers complexity across each carefully composed bite.

Crisp walnuts and sharp Parmesan add delightful counterpoints to sweet roasted elements.

Gourmet simplicity shines through this masterful recipe, showcasing Ina Garten’s signature elegance.

Grab your forks, snap those mouthwatering shots, share this delectable masterpiece, and watch cooking magic unfold for friends eager to savor such spectacular seasonal comfort.

Fall for This Roast Chicken and Arugula Delight

• Elevate Seasonal Comfort: This roast chicken recipe transforms simple ingredients into a cozy, gourmet meal that celebrates autumn's rich flavors with a perfect balance of sweet roasted squash and tangy vinaigrette.
• Master Quick Gourmet Techniques: Learn professional-level cooking methods like reducing vinaigrette and roasting vegetables, creating restaurant-quality dishes in less than an hour with minimal cooking skills required.
• Texture Adventure in Every Bite: Experience a delightful contrast of crispy roasted squash, crunchy toasted walnuts, peppery arugula, and smooth Parmesan cheese that makes each mouthful exciting and complex.

The Starry Cast of Roast Chicken and Salad Magic

Main Ingredients:

• Butternut Squash: Sweet and tender vegetable that adds rich flavor and vibrant color to the salad.
• Dried Cranberries: Tart and sweet berries that provide a delightful burst of flavor and texture.

• Arugula (Rocket): Peppery and fresh green that creates a crisp foundation for the salad.

• Walnuts: Crunchy nuts that bring nutty depth and textural contrast to the dish.
• Parmesan Cheese: Sharp and salty cheese that adds rich umami flavor and creamy texture.

• Apple Cider: Tangy base liquid that adds brightness and depth to the dressing.
• Apple Cider Vinegar: Acidic component that balances and enhances the overall flavor profile.
• Shallots: Delicate allium that provides a mild, sweet onion flavor to the vinaigrette.
• Dijon Mustard: Tangy condiment that helps emulsify and add complexity to the dressing.

• Olive Oil: Rich, smooth oil that helps create a silky vinaigrette and roast vegetables.
• Maple Syrup: Natural sweetener that caramelizes the squash and adds subtle sweetness.
• Salt: Essential seasoning that enhances and balances all flavors in the dish.
• Black Pepper: Warm, spicy seasoning that adds depth and slight heat to the recipe.

Your Stepwise Guide to a Succulent Roast Chicken Creation

Step 1: Prepare Butternut Squash Roasting

• Butternut squash (diced)
• Olive oil
• Maple syrup
• Salt
• Black pepper
• Dried cranberries

Spread squash on a baking tray, drizzle with olive oil, maple syrup, salt, and pepper. Roast for 15-20 minutes, flipping halfway. Add cranberries during the last 5 minutes of roasting.

Step 2: Create Warm Cider Vinaigrette

• Apple cider
• Vinegar
• Finely chopped shallots

• Dijon mustard
• Olive oil
• Salt
• Black pepper

Step 3: Assemble Vibrant Salad

• Fresh arugula
• Roasted butternut squash
• Roasted cranberries
• Toasted walnuts
• Grated Parmesan cheese

Step 4: Dress and Combine Salad

Gently drizzle warm vinaigrette over salad. Toss carefully to ensure even coating.

Step 5: Final Seasoning and Serving

Taste salad and adjust seasoning with additional salt and pepper if needed. Serve immediately while ingredients are still warm.

Insider Hacks for a Roast Chicken Triumph

• Precise Chicken Cutting: Use kitchen shears or a sharp knife to remove the backbone, ensuring even cooking and crispy skin all over.
• Herb Infusion Trick: Gently slide herb sprigs under the chicken skin to infuse rich, aromatic flavors directly into the meat during roasting.
• Salt Timing Technique: Generously salt the chicken at least an hour before cooking, allowing the seasoning to penetrate deeply and enhance overall taste.
• Bread Placement Strategy: Position bread cubes around the chicken to soak up delicious drippings, creating crispy, flavor-packed croutons.
• Resting Period Secret: Let the roasted chicken rest for 10-15 minutes after cooking, allowing juices to redistribute and ensuring maximum tenderness.

Keep It Fresh with Expert Roast Chicken Storage Tricks

• Refrigeration Magic: Strategically separate the roasted chicken, crispy bread, and fresh arugula salad into distinct airtight containers to maintain their unique textures and prevent soggy ingredients. Keep everything chilled at 40°F or below, ensuring maximum taste preservation for up to 3 days.
• Smart Freezing Technique: Carefully package roasted chicken pieces in freezer-safe containers or vacuum-sealed bags, removing excess air to prevent freezer burn. Label containers with date and contents, storing flat to maximize freezer space. Frozen chicken remains deliciously viable for 2 months, ready for quick future meals.
• Reheating Perfection: Revive roasted chicken by gently warming in a preheated 350°F oven, covered with aluminum foil to lock in moisture.

Creative Twists on the Classic Roast Chicken Dish

• Seasonal Squash Symphony: Replace butternut squash with roasted delicata or acorn squash for a different seasonal flavor profile, maintaining the warm vinaigrette technique.
• Mediterranean Herb Infusion: Add fresh rosemary and thyme to the roasted squash, swap walnuts for pine nuts, and include crumbled feta cheese for a Mediterranean-inspired variation.
• Spicy Autumn Remix: Incorporate roasted jalapeños or sprinkle chili flakes on the squash, use pumpkin seeds instead of walnuts, and add a dash of smoked paprika to the vinaigrette for a warming kick.
• Protein-Packed Transformation: Top the salad with grilled chicken or seared salmon, replace Parmesan with goat cheese, and add quinoa for extra protein and texture.

Barefoot Contessa Roast Chicken With Bread & Arugula Salad Recipe

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4.7 from 26 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Barefoot Contessa roast chicken with bread and arugula salad brings classic French country cooking to your kitchen. Crispy-skinned chicken and crusty bread create a simple yet elegant meal that promises comfort and flavor in every delicious bite.

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Ingredients

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Main Ingredients:

• 1 butternut squash (about 700g / 1½ lbs), peeled and diced into 2cm (¾-inch) cubes
• 115g rocket (4 oz), washed and dried
• 50g walnut halves (½ cup), toasted
• 75g Parmesan cheese (¾ cup), freshly grated

Seasonings and Spices:

• 1 tablespoon kosher salt (or sea salt), plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 teaspoons Dijon mustard
• 1 tablespoon pure maple syrup

Liquids and Additional Ingredients:

• 2 tablespoons olive oil (plus 120ml / ½ cup for the dressing)
• 180ml apple cider or apple juice (¾ cup)
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 3 tablespoons dried cranberries

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Instructions

1. Preheat the oven to 400°F (200°C) with the fan setting at 180°C. Prepare a baking tray by covering it with parchment paper for easy cleanup.
2. Carefully dice the squash into uniform cubes to ensure even roasting. Drizzle of olive oil, maple syrup, salt, and freshly ground black pepper over the squash pieces, ensuring each cube is thoroughly coated.
3. Spread the seasoned squash cubes in a single layer on the prepared baking tray. Roast in the preheated oven for 15-20 minutes, gently turning the pieces midway to promote even caramelization.
4. During the final 5 minutes of roasting, scatter fresh cranberries across the tray, allowing them to soften and release their natural sweetness.
5. While the squash roasts, prepare the vinaigrette by combining apple cider, vinegar, and finely minced shallots in a small saucepan.
6. Bring the vinaigrette mixture to a rolling boil, then reduce heat and simmer for 6-8 minutes until the liquid reduces to approximately .
7. Remove the vinaigrette from heat and whisk in Dijon mustard, 120 milliliters of olive oil, of salt, and of freshly ground black pepper until smooth and well-integrated.
8. In a large serving bowl, layer fresh rocket leaves, the roasted squash and cranberries, toasted walnuts, and freshly grated Parmesan cheese.
9. Gently drizzle the warm vinaigrette over the salad, using just enough to coat the ingredients lightly. Toss with delicate movements to preserve the salad’s texture.
10. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately while the ingredients are still warm for optimal flavor and texture.

Notes

• Precise cube cuts ensure even roasting and prevent raw or burnt squash pieces.
• Late-stage cranberry addition softens fruit without compromising texture or flavor.
• Concentrated cider reduction amplifies tangy undertones and creates a rich dressing base.
• Quick walnut toasting awakens deep nutty characteristics and enhances crunch factor.
• Warm ingredient tossing gently wilts rocket and allows subtle Parmesan melting.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 1143
• Sugar: 6g
• Sodium: 1524mg
• Fat: 87g
• Saturated Fat: 19g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 66g
• Cholesterol: 246mg