Ingredients
- 4-5 lb Whole Chicken, giblets removed & patted dry
- 3 ½ tsp Cento Fine Sicilian Sea Salt
- ¾ tsp Cento Ground Black Pepper
- 6 tbsp Cento Organic Extra Virgin Olive Oil
- ¼ cup Orange Juice
- 1 tbsp Lime Juice
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 5 oz Baby Arugula
- 2 Oranges, peeled and sliced into rounds
- ½ cup Cento Quartered and Marinated Artichoke Hearts
- ½ cup Cento Imported Pitted Castelvetrano Olives, crushed
- 2 oz Feta Cheese, crumbled
- 1 tbsp Roasted Pistachios, shelled & crushed
- 1 tbsp Cento Nonpareil Capers
Directions
Preheat oven to 400Ëu0161F. Season the cavity and outside of the chicken with 3 teaspoons salt. Sprinkle outside of the chicken with ½ teaspoon black pepper. Drizzle chicken with 2 tablespoon olive oil then place the chicken on a wire rack, set over a rimmed baking sheet. Roast chicken for 30-40 minutes, rotating to ensure an even browning. When the chicken is a golden brown, lower the heat to 325 F and continue roasting for additional 30-45 minutes, until the internal temperature of the chicken reaches 165 degrees. Then, let chicken rest, uncovered for 20 minutes. Set aside. Begin to make the salad dressing by whisking together orange juice, lime juice, Dijon mustard, honey, ½ teaspoon salt and ¼ teaspoon black pepper. Slowly add in 4 tablespoon olive oil, while continuously whisking. Set aside. Arrange arugula on a large plate and top with orange slices, artichoke hearts, olives, feta cheese, capers and pistachios. Drizzle with half of your homemade dressing, make sure to evenly coat. Serve the salad with the chicken and a side of remaining dressing.
