Mary's Free Range Chicken Recipe
Spinach Bread Salad, Roasted Tomatoes, Olives, Balsamic Jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Roast the chicken for about 1.5 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the drippings.
- 3
Roast the Tomatoes
In the last 30 minutes of roasting the chicken, toss cherry tomatoes with olive oil, salt, and pepper. Place them on a baking sheet and roast alongside the chicken.
- 4
Prepare the Salad
In a large bowl, combine the cubed bread, spinach, Kalamata olives, and chopped basil. Drizzle with balsamic vinegar and toss to combine.
- 5
Serve
Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken alongside the spinach bread salad and roasted tomatoes. Drizzle with extra balsamic jus if desired.
