Roasted Chicken & Arugula Recipe
roasted chicken, peppers, onions, basil pesto, mozzarella
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Ingredients
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Chicken
Vegetables
Toppings
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture all over the whole chicken, ensuring it's evenly coated. Let it marinate for at least 30 minutes (or longer in the refrigerator for more flavor).
- 2
Roast the Chicken
Preheat your oven to 375°F (190°C). Place the marinated chicken in a roasting pan and roast in the oven for about 1 hour and 15 minutes, or until the internal temperature reads 165°F (74°C) when checked at the thickest part of the thigh. Baste with pan juices halfway through the cooking time.
Preparing the Vegetables
- 3
Chop the Vegetables
While the chicken is roasting, slice the bell peppers and onion into thin strips.
- 4
Assembling the Dish
- 5
Combine Toppings
Once the chicken is roasted and has rested for about 10 minutes, carve it into pieces. On a large serving platter, arrange the arugula, sautéed vegetables, and chicken pieces.
- 6
Add Pesto and Cheese
Drizzle basil pesto over the chicken and vegetables, and then sprinkle the shredded mozzarella cheese on top.
- 7
Serve
Serve immediately while warm, allowing guests to mix in the arugula with the chicken and vegetables.
