Coriander-Lemon Chicken
Several hours ahead, cut lemon in half crosswise; juice and reserve lemon halves. Combine coriander, thyme leaves and bay leaves in spice grinder or mortar and grind to a rough powder; add salt and pepper. Mix with garlic, lemon juice and olive oil.
Rinse chicken in cool water and pat dry. Loosen skin over breast. Divide spice mixture and put 1/3 under skin covering breast of chicken; rub 1/3 into cavity of chicken and add reserved lemon halves. Then, truss chicken and pour remaining 1/3 of spice mixture over all. Chill in refrigerator for at least 2 hours or overnight.
Then, preheat oven to 375°F and roast chicken on rack over shallow roasting pan, basting often, until golden brown and tender, about 1 hour (180°F).
Raisin and Arugula Bread Salad
Meanwhile, combine red wine vinegar and water in small bowl; add raisins and let stand for 1 hour to plump. Remove crusts and tear bread into 1-inch pieces. Turn into large bowl and toss with 2 tablespoons olive oil. Spread on baking sheet and toast in oven until golden brown; set aside. Whisk together mustard, champagne vinegar, salt and pepper to taste in large bowl. Slowly whisk in 2 tablespoons olive oil and 1/3 cup chicken drippings. Add bread and toss to coat; set aside. Heat remaining 1 tablespoon olive oil in small nonstick saucepan over medium heat. Sauté garlic and scallions for 2 minutes over medium heat and add to bread mixture. Drain raisins; add to bowl and toss all together. Arrange mixture in baking dish; set aside.
When chicken is done, raise oven to 425°F and bake bread mixture for 5 minutes. Cover and allow to stand for 10 minutes.
Transfer chicken to warmed platter and let rest for several minutes before carving and slicing to remove all bones. In bowl, toss salad greens with raisin-bread mixture and adjust seasonings. Divide among 6 individual plates and serve with sliced roast chicken.
Ingredients
Lemon Chicken
- 1 lemon
- 1 Tablespoon coriander seed
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 Teaspoons salt
- 1/2 Teaspoon coarsely ground pepper
- 4 cloves garlic, minced
- 1/4 Cup olive oil
- 1 roasting chicken (4 to 5 pounds)
Procedure
Raisin and Arugula Bread Salad
- 1 Tablespoon red wine vinegar
- 3 Tablespoons warm water
- 11/2 Cups California raisins
- 6 Cups stale country-style bread
- 5 Tablespoons olive oil, divided
- 1 Tablespoon Dijon mustard
- 2 Tablespoons champagne vinegar
- 1/2 Teaspoon kosher salt
- freshly ground pepper
- 1/3 Cup drippings from chicken
- 3 cloves garlic, slivered
- 4 scallions, thinly sliced
- 3 Cups mixed arugula and frisée