Roast Chicken with Arugula Tomato Salad Recipe – Sunset Magazine

Ingredients

• 1 small chicken (3 lbs.)*
• 1/4 cup plus 1 tbsp. olive oil
• 1 teaspoon fine sea salt, divided
• 3/4 teaspoon pepper, divided
• Zest of 1 lemon
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon sugar
• 1 pint cherry tomatoes, halved
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh mint leaves
• 1 cup thinly sliced red onion
• 4 cups lightly packed baby arugula
• 3/4 cup crumbled feta cheese (about 4 oz.)