Ina Garten’s Roast Chicken with Bread and Arugula Salad is a beautiful mix of rustic comfort and fresh, tangy brightness. It combines golden, juicy roast chicken with torn, toasted bread cubes and a peppery arugula salad tossed in a lemony vinaigrette. It’s both hearty and refreshing—perfect for a weekend dinner or a casual dinner party.

What Is Ina Garten’s Roast Chicken with Bread and Arugula Salad?

This dish features a whole chicken seasoned and roasted until golden and crisp. Once done, the chicken is carved and layered over toasted bread chunks that soak up the flavorful juices. A lightly dressed arugula salad is added on top, creating a mix of textures—crispy skin, chewy bread, and crisp greens—all tied together with lemon and olive oil.

Ina Garten Roast Chicken with Bread and Arugula Salad

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Roast Chicken with Bread and Arugula Salad

Classic comfort meets vibrant salad – A Perfectly balanced meal
One dish with protein, greens, and starch – No need for extra sides
Looks impressive but is easy to prepare
Ideal for family dinners or entertaining
Bread soaks up the chicken juices – Every bite is loaded with flavor
Customizable with herbs, garlic, or vinaigrettes
A great way to use day-old bread

Ingredients Needed to Make Ina Garten’s Roast Chicken with Bread and Arugula Salad

For the chicken:

1 (4-5 lb) whole chicken
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 lemon, halved
3–4 sprigs fresh thyme (optional)

For the bread salad:

1 small rustic country loaf or ciabatta, torn into chunks
2 tablespoons olive oil
Salt and pepper, to taste

For the arugula salad:

4 cups baby arugula
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
Optional: shaved Parmesan or red onion slivers

Instructions to Prepare Ina Garten Roast Chicken with Bread and Arugula Salad

Step 1: Preheat oven

Preheat your oven to 425°F (220°C).

Step 2: Prepare the chicken

Pat the chicken dry. Season generously with salt and pepper inside and out. Stuff the cavity with lemon halves and thyme sprigs. Rub the outside with olive oil.

Step 3: Roast the chicken

Place the chicken breast-side up in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, or until juices run clear and a thermometer reads 165°F in the thickest part. Let rest for 10–15 minutes.

Step 4: Toast the bread

While the chicken roasts, spread the torn bread chunks on a sheet pan. Drizzle with olive oil, season with salt and pepper, and bake for 10–15 minutes until golden and crispy on the edges. Set aside.

Step 5: Make the arugula salad

In a bowl, whisk together lemon juice, olive oil, salt, and pepper. Toss in arugula and optional add-ins like Parmesan or thinly sliced red onion.

Step 6: Assemble the dish

Place toasted bread pieces on a large serving platter. Carve the roast chicken and arrange it over the bread. Top everything with the dressed arugula salad. Let it sit for 5 minutes so the bread absorbs some juices, then serve.

What Goes Well With Ina Garten’s Roast Chicken with Bread and Arugula Salad

A crisp white wine – Sauvignon Blanc or Chardonnay complements it well
Roasted seasonal vegetables – Like carrots or Brussels sprouts
A bowl of tomato soup or butternut squash soup – For a cozy starter
Grilled asparagus or broccolini – Adds a light green side
Crispy smashed potatoes – For those who want extra starch
Rustic fruit tart or lemon bars – As a refreshing finish
Herbed compound butter – Melted on the chicken for more richness

Key Tips for Making Ina Garten’s Roast Chicken with Bread and Arugula Salad

Dry the chicken well before roasting – This helps crisp the skin
Let the chicken rest after roasting – Keeps the meat juicy
Use crusty bread like ciabatta or sourdough – Holds up to the dressing and juices
Toast bread until golden, not just dry – Adds great texture
Use baby arugula for tenderness – It blends well with warm bread
Toss arugula right before serving – Prevents wilting
Layer salad just before eating – Ensures the contrast of hot, cold, soft, and crisp

Creative Variations of Ina Garten’s Roast Chicken with Bread and Arugula Salad

Add roasted garlic cloves – Stir them into the bread for richness
Swap arugula for baby spinach or kale – Adjust dressing accordingly
Drizzle balsamic glaze over the top – Adds a sweet, tangy note
Include chopped olives or capers – For briny contrast
Use chicken thighs instead of a whole bird – Speeds up cooking
Add cherry tomatoes or cucumber slices to the salad – For extra freshness
Toss in toasted pine nuts or walnuts – Adds nutty crunch

Storage Guidelines for Ina Garten’s Roast Chicken with Bread and Arugula Salad

Store leftover chicken and bread separately – Prevents sogginess
Refrigerate chicken in airtight container – Best within 3 days
Reheat bread in oven to restore crispness – Avoid microwaving
Keep arugula undressed until ready to serve again
Freeze carved chicken for up to 2 months – Store in freezer bags

Reheating Tips for Ina Garten’s Roast Chicken with Bread and Arugula Salad

Oven method: Warm chicken and bread in a 350°F oven for 10–15 minutes
Microwave chicken only if needed – Bread will turn soft
Re-toss fresh arugula salad – Make a quick batch before serving
Avoid reheating assembled salad – Best to build fresh from components

Nutritional Value (per serving, approx.)

Calories: 480
Protein: 36g
Carbohydrates: 24g
Fat: 28g
Fiber: 3g
Sugar: 2g
Sodium: 520mg

A balanced, flavorful meal that brings comfort and freshness to the same plate.

FAQs

Can I use chicken pieces instead of a whole chicken in this recipe?

Yes, bone-in chicken thighs or breasts work well. Adjust the cooking time based on size and ensure the internal temperature reaches 165°F.

What type of bread is best for Ina Garten’s bread salad?

Use a rustic loaf like sourdough, ciabatta, or country bread. It holds up well to the vinaigrette and chicken juices without becoming soggy.

Should the bread be toasted or grilled?

Toasting is ideal. It creates crispy edges while keeping the inside slightly chewy, perfect for soaking up flavors without disintegrating.

Can I make this dish ahead of time?

You can roast the chicken and toast the bread a few hours in advance. Assemble the salad just before serving to maintain texture and freshness.

Wrapping Up

Ina Garten’s Roast Chicken with Bread and Arugula Salad is a masterclass in combining warmth with vibrancy. It’s hearty yet fresh, rustic yet refined—perfect for any dinner table that deserves something special without being complicated.