Cookstr.com

Roasted Chicken, Sweet Potato, and Arugula Salad

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of JosephDeLeo.cookstr.com

Using sweet potatoes instead of white potatoes makes this an intriguing dish, indeed. It’s delicious anytime, but especially in fall and winter, when sweet potatoes are in season.

Serves8

Cooking Methodroasting

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Mealdinner, lunch

Taste and Textureherby, meaty, savory, sweet, tangy, tart

Type of Dishmain course salad, salad

Ingredients

  • 6 bone-in chicken breast halves with skin (about 4 pounds)
  • 3 sweet potatoes, peeled and cut into eighths
  • 6 shallots, quartered
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons fresh thyme or heaping ½ teaspoon dried thyme
  • 6 leaves fresh basil, cut into very thin strips (chiffonade)
  • 1 cup Herbed Balsamic Vinaigrette (recipe follows)
  • Salt and freshly ground black pepper to taste
  • 1 bunch of arugula, washed, drained, and stems removed
  • 1/3 cup balsamic vinegar
  • Juice of 1 lemon
  • 2 tablespoons mixed chopped fresh basil, parsley, and thyme
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1/3 cup canola or safflower oil

Instructions

Preheat the oven to 450 degrees.

Place the chicken in a roasting pan and roast until golden brown, the internal temperature is 165 degrees, and the juices run clear when pierced with the tip of a sharp knife in the thickest part, about 45 minutes. Cool, then remove and discard the skin and bones. Tear the chicken into large pieces and place in a large bowl.

While the chicken cooks, toss the sweet potatoes and shallots with the olive oil, vinegar, and thyme in a large bowl to coat evenly. Spread evenly on a baking pan and roast about 30 minutes, until the potatoes are lightly browned and soft. (Note: The vinegar will evaporate and create a light glaze on the potatoes.) Remove from the oven and set aside to cool slightly.

Add the sweet potatoes and shallots to the chicken and toss to mix. Add the basil and the vinaigrette and toss to coat. (This can be prepared a day in advance up to this point.) Season with salt and pepper. Add the arugula and toss lightly just before serving. Serve immediately.

To Make the Herbed Balsamic Vinaigrette:

Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.

Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an airtight container until ready to use or up to 1 week.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password