• 1 whole chicken, backbone removed, cut in half lengthwise through breastbone
  • 3 tablespoons chopped fresh rosemary
  • ¼ cup crushed garlic cloves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fresh lemon zest
  • ¼ cup fresh lemon juice
  • 7 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 slices crusty country-style bread, cut in 1/2 inch cubes, toasted
  • 3 cups baby arugula leaves
  • ½ cup pine nuts, toasted
  • ¼ cup coarsely chopped golden raisins
  • ½ cup crumbled goat cheese
  • 2 teaspoons red wine vinegar
  • 1 lemon, sliced in wedges
  • rosemary sprigs


1. In small bowl, whisk together rosemary, garlic, red pepper, lemon zest, lemon juice and 3 tablespoons of the olive oil. Place chicken in large sealable plastic bag and pour marinade over. Seal and refrigerate at least 30 minutes.
2. Place large cast iron skillet over medium high heat and wrap bottom of second heavy skillet the same size with aluminum foil.
3. Remove chicken from marinade and sprinkle with salt and pepper. Brush heated skillet with 1 teaspoon of the olive oil and add chicken to pan, skin side down. Top with foil-wrapped skillet. Lower heat to medium and cook chicken without turning until golden brown, about 15 minutes.
4. Remove top skillet and carefully turn chicken. Place chicken in 425℉ oven and roast 15 minutes, or until fork can be inserted with ease.
5. Remove chicken from pan and set aside. Pour pan juices into clear measuring cup and skim off fat.
6. In large bowl, toss together bread, arugula, pine nuts, raisins and goat cheese. Mix together red wine vinegar, remaining 4 tablespoons olive oil and reserved pan juices; drizzle over bread mixture, tossing gently. Place salad on large serving platter. Cut chicken halves into 4 pieces and arrange on salad.
7. Garnish with lemon wedges and rosemary sprigs.



Karen Tedesco
Webster Groves, MO
2005 Finalist