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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- During the final 5 minutes of roasting, scatter fresh cranberries across the tray, allowing them to soften and release their natural sweetness.
- While the squash roasts, prepare the vinaigrette by combining apple cider, vinegar, and finely minced shallots in a small saucepan.
- Bring the vinaigrette mixture to a rolling boil, then reduce heat and simmer for 6-8 minutes until the liquid reduces to approximately .
- 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.
- In a large serving bowl, layer fresh rocket leaves, the roasted squash and cranberries, toasted walnuts, and freshly grated Parmesan cheese.
- 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.
- 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