Roasted Chicken and Bread (Like a Giant Crouton) with Fennel-Arugula Salad Recipe - Los Angeles Time
Breads roasts under chicken legs to become crispy and saturated in chicken juices in this one-pot dish.
Ingredients
- 7 tablespoons everyday olive oil
- 4 slices (3/4-inch-thick) stale ciabatta (see Sunday Prep or note below)
- 2 lemons, halved crosswise
- 1 head of garlic, halved crosswise
- Kosher salt
- 4 whole chicken legs (drumstick and thigh attached)
- 3/4 cup water
- 1 small fennel bulb, trimmed
- 2 cups packed baby arugula
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