Warm Roast Chicken and Bread Salad with Arugula

Ingredients

• 6 ounces Italian bread or French bread, cut or torn into 1-inch cubes (about 4 cups)
• 3 Tablespoons olive oil
• Salt and ground black pepper
• 2 split bone-in, skin-on chicken breasts (10 to 12 ounces each), trimmed
• 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
• 1/2 teaspoon minced fresh thyme leaves
• 2/3 cup low-sodium chicken broth
• 1 Tablespoon red wine vinegar
• 4 ounces baby arugula (about 7 cups lightly packed)
• 1 medium ripe tomato, cored, seeded, and chopped medium
• 1 Tablespoon pine nuts, toasted
• Shaved Parmesan cheese (for serving)
• SERVES 2
• If the split breasts are of different sizes, check the smaller one a few minutes early; if it is done, remove it from the oven while the larger one finishes cooking. Drizzle the salad with high-quality extra-virgin olive oil before serving, if desired.

Instructions

1. Adjust an oven rack to the lowest position and heat the oven to 450 degrees. Toss the bread cubes with 1 tablespoon of the oil, 1/4 teaspoon salt, and a pinch pepper. Place the bread in an 8-inch baking dish in an even layer and set aside.
2. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 more tablespoon of the oil in a 10-inch skillet over medium-high heat until just smoking. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.
3. Transfer the chicken, skin side up, to the baking dish on top of the bread cubes and bake until the thickest part of the breast registers 160 to 165 degrees on instant-read thermometer and the bread is browned in spots, 18 to 20 minutes. Transfer the chicken to a cutting board. When the chicken is cool enough to handle, remove the meat from the bones and cut into 1-inch chunks; discard the bones.
4. While the chicken bakes, pour off any fat in the skillet, add the remaining 1 tablespoon oil, the garlic, and thyme and cook over medium heat until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook until thickened slightly, about 3 minutes. Stir in the vinegar, cover, and remove from the heat.
5. Transfer the bread cubes to a large bowl. Pour all but 2 tablespoons of the broth mixture over the bread cubes and toss to coat. Gently fold the chicken, along with any accumulated juices, the arugula, tomato, pine nuts, and reserved 2 tablespoons broth mixture into the bread cubes. Season with salt and pepper to taste, garnish with the Parmesan, and serve.