Roasted Chicken with Warm Bread Salad
Chicken and onions roast quickly while staying moist in the Cuisinart steam oven. Then the roasting juices and onions are combined with bread cubes, currants and arugula to create a lighter variation on stuffing. To prepare the dish in a conventional oven, preheat it to 400ºF. Put the onion slices in a roasting pan and set a roasting rack on top, then place the chicken on the rack. Roast until the chicken reaches the internal temperature specified below, about 1 hour.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, 4 to 4 1/2 lb., patted dry
- Kosher salt and freshly ground pepper, to taste
- 6 fresh thyme sprigs
- 2 bay leaves
- 1 yellow onion, sliced
- 1 Tbs. olive oil
- 5 cups bread cubes (from country-style loaf), tossed in olive oil
- and toasted in the oven
- 1 Tbs. currants
- 2 Tbs. red wine vinegar
- 1 Tbs. water
- 1/2 tsp. sugar
- 2 green onions, white and light green portions, sliced
- 1/2 cup chopped fresh flat-leaf parsley
- Zest of 1 lemon
- 4 oz. arugula