Roast Chicken With Croutons and Wilted Greens

• 1 whole chicken, rinsed and patted dry (3 1/2-4 pounds)
• 3 tablespoons extra virgin olive oil
• 1 12 tablespoons chopped fresh thyme leaves
• coarse salt
• ground pepper
• 1 lemon, halved
• 1 loaf crusty white bread, torn into chunks (8 ounces)
• 1 bunch arugula, cleaned and dried (12 ounces)
• 2 teaspoons red wine vinegar

1. Preheat oven to 450 degrees.
2. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil.
3. Sprinkle with thyme.
4. Season with salt and pepper.
5. Squeeze lemon into cavity; place inside.
6. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees.
7. Transfer to a rimmed platter.
8. Place bread on sheet; toss with cooking juices.
9. Season with salt.
10. Bake until croutons are golden, 7 minutes.
11. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil and vinegar.
12. Season with salt and pepper and toss.
13. .
14. Carve chicken and serve with croutons and greens.

chicken, extra virgin olive oil, thyme, salt, ground pepper, lemon, crusty white bread, arugula, red wine vinegar

Taken from www.food.com/recipe/roast-chicken-with-croutons-and-wilted-greens-416237 (may not work)