Best Barefoot Contessa’s Roast Chicken With Bread & Arugula Salad Recipe

Succulent roast chicken with bread & arugula salad from Barefoot Contessa beckons with irresistible comfort and elegance.

Golden-skinned chicken emerges from the oven, promising a delectable meal that whispers gourmet simplicity.

Crisp arugula and rustic bread create a perfect canvas for this classic dish, delivering layers of flavor in every bite.

Herbs and seasonings dance across the roasted meat, infusing each morsel with rich, savory notes.

The combination balances rustic charm with sophisticated taste, making it an ideal dinner for any occasion.

Seasonal ingredients transform this recipe into a culinary experience that will have everyone asking for seconds.

Get ready to bring restaurant-quality cooking straight to your kitchen with this mouthwatering creation.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 450 kcal

Servings: 4

Ingredients for Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Butternut Squash: Adds sweet, hearty texture with vibrant orange color perfect for autumn-inspired dishes.
• Maple Syrup: Provides natural sweetness and helps create caramelized roasted edges.
• Olive Oil: Creates golden crispy exterior and helps seasonings adhere to vegetables.
• Cranberries: Introduces bright, tangy burst of flavor and beautiful ruby-red color.
• Salt and Black Pepper: Enhances overall flavor profile and balances sweetness.

• Apple Cider: Creates rich, complex base with subtle fruity undertones.
• Vinegar: Adds bright acidic note and helps balance rich ingredients.
• Shallots: Introduces delicate, refined onion flavor without overwhelming other ingredients.
• Dijon Mustard: Provides creamy texture and tangy depth to vinaigrette.

• Arugula (Rocket): Delivers peppery, fresh green base with sophisticated taste.
• Walnuts: Contributes crunchy texture and nutty, earthy undertones.
• Parmesan Cheese: Offers sharp, salty element that elevates entire salad composition.

Tools Needed for Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Large baking tray: For roasting squash and cranberries.
• Small saucepan: To prepare warm vinaigrette.
• Large serving bowl: For assembling and tossing salad.
• Whisk: To mix vinaigrette ingredients smoothly.
• Sharp knife: For dicing squash and chopping ingredients.
• Measuring cups and spoons: For precise ingredient quantities.
• Wooden spoon or spatula: To stir and toss salad ingredients.

Cooking Instructions for Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Squash Preparation

Warm up the oven and spread diced squash on a baking tray. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Roast until squash becomes tender and golden, adding cranberries near the end for extra sweetness.

• Vinaigrette Magic

Create a delectable warm dressing by simmering apple cider, vinegar, and shallots until reduced. Whisk in Dijon mustard and additional olive oil to create a rich, tangy sauce that will elevate the entire dish.

• Salad Assembly

Gather fresh arugula in a large serving bowl. Layer roasted squash, cranberries, crunchy walnuts, and delicate Parmesan cheese for a beautiful and flavorful base.

• Final Touch

Gently drizzle the warm vinaigrette over the salad, carefully tossing to ensure every ingredient is lovingly coated. The warm dressing will slightly wilt the arugula, creating a luxurious texture.

• Serving

Give the salad a final taste, adjusting seasoning if needed. Serve immediately to enjoy the perfect balance of warm, crisp, and fresh flavors.

Helpful Tips for Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Perfectly Caramelize Squash by cutting into uniform cubes for even cooking and maximum flavor absorption.
• Make vinaigrette ahead of time and store in a sealed jar for up to 3 days, allowing flavors to meld and develop deeper complexity.
• Swap arugula with mixed baby greens or spinach for different texture and nutritional profiles while maintaining a fresh, peppery undertone.
• Replace walnuts with toasted pecans or sliced almonds to introduce new crunch and nutty dimensions without compromising the salad's overall structure.
• During winter months, substitute fresh cranberries with dried cranberries or pomegranate seeds to maintain bright, tangy elements in the dish.

Serving Ideas for Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Pair with Crispy Roasted Chicken: Serve the salad alongside the perfectly roasted chicken for a complete and satisfying meal that highlights the warm vinaigrette's rich flavors.
• Create Elegant Dinner Presentation: Plate the salad on a large white platter, allowing the vibrant arugula, golden squash, and deep red cranberries to create a stunning visual display that impresses guests.
• Add Wine Companion: Select a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the salad's tangy vinaigrette and enhance the overall dining experience with a refreshing touch.
• Elevate with Fresh Bread: Serve warm, crusty artisan bread on the side to soak up the delicious cider vinaigrette and provide a delightful textural contrast to the tender roasted squash and crisp arugula.

How to Store and Prep Barefoot Contessa Roast Chicken With Bread & Arugula Salad

• Advance Prep Strategy: Chop squash, toast walnuts, and make vinaigrette up to 2 days before serving to streamline cooking process.
• Refrigerate Wisely: Store salad components separately in airtight containers. Keep vinaigrette and vegetables refrigerated for maximum freshness, lasting 3-4 days.
• Reheat Carefully: Warm roasted squash and vinaigrette gently in microwave or low oven to maintain texture and prevent burning. Add fresh arugula just before serving.
• Freeze Vinaigrette: Pour extra vinaigrette into ice cube trays for easy portioning. Frozen cubes last up to 1 month, perfect for quick meal enhancement.

Succulent Barefoot Contessa Roast Chicken With Bread & Arugula Salad Recipe

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4.6 from 33 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Barefoot Contessa roast chicken invites home cooks to savor a rustic, herb-infused culinary experience. Crisp arugula and crusty bread complement golden-skinned chicken, creating a simple yet elegant meal you’ll crave again and again.

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Ingredients

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• 1 butternut squash (700g / 1½ lbs), peeled and diced into 2 cm (¾-inch) cubes
• 115g (4 oz) rocket, washed and dried
• 50g (½ cup) walnut halves, toasted
• 75g (¾ cup) Parmesan cheese, freshly grated
• 180ml (¾ cup) apple cider or apple juice
• 2 tbsps olive oil
• 120ml (½ cup) olive oil (for dressing)
• 2 tbsps cider vinegar
• 2 tbsps minced shallots
• 3 tbsps dried cranberries
• 1 tbsp kosher salt (or sea salt), plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 2 tsp Dijon mustard
• 1 tbsp pure maple syrup

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Instructions

1. Preparation: Preheat oven to 400°F (200°C), positioning rack in center. Line baking tray with parchment paper for effortless cleaning and minimal mess.
2. Seasoning Squash: Create uniform cubes from squash, ensuring consistent sizing. Generously coat with olive oil, maple syrup, kosher salt, and cracked black pepper, massaging seasonings thoroughly into each cube.
3. Roasting Process: Arrange seasoned squash in single layer on prepared tray. Roast for 15-20 minutes, rotating pieces halfway through to achieve golden caramelization. During final 5 minutes, scatter fresh cranberries across tray to soften and intensify natural sweetness.
4. Vinaigrette Creation: Combine apple cider vinegar and finely minced shallots in small saucepan. Bring to vigorous boil, then reduce heat and simmer until liquid reduces by half. Remove from heat and whisk in Dijon mustard, olive oil, salt, and pepper until emulsion forms smooth, glossy texture.
5. Salad Assembly: In large serving bowl, artfully layer rocket leaves, roasted squash, caramelized cranberries, toasted walnuts, and freshly grated Parmesan cheese. Drizzle warm vinaigrette sparingly, gently tossing to coat ingredients without bruising delicate leaves.
6. Serving: Taste and adjust seasoning if needed. Serve immediately while ingredients retain warmth and optimal flavor profile.

Notes

• Precise Roasting Technique: Ensure squash cubes are uniformly cut for even caramelization and consistent cooking throughout the dish.
• Strategic Vinaigrette Preparation: Reduce apple cider vinegar mixture carefully to concentrate flavors and create a rich, balanced dressing.
• Temperature Control Matters: Maintain oven temperature at 400°F with fan setting at 180°C to achieve perfect roasting and caramelization.
• Gentle Salad Assembly: Toss ingredients delicately to preserve individual textures and prevent bruising of delicate arugula leaves.

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

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 10g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 15mg