Roast Chicken Over Croutons with Arugula Salad

Ingredients:

2-3 thick slices of Country Bread, cubed

8 Chicken Thighs

Salt & Pepper

1/2 a Lemon

3-4 tbsp Olive Oil

For the salad:

5 cups Arugula

1/4 cup Scallions

1/4 cup Champagne Vinegar

1/2 cup Olive Oil

1 tbsp Honey

1 tsp Dijon Mustard

Instructions:

Preheat oven to 400. In a cast iron skillet add the cubed bread and lay the chicken on top of it. Season with salt and pepper. Squeeze the lemon all over the drizzle with the olive oil. Bake for 30-40 minutes or until the chicken is done and croutons are crispy

Add the arugula and scallions in a large bowl. Whisk together the vinegar, olive oil, honey, and dijon. Season with salt and pepper. Drizzle over the lettuce and toss to combine.

Once the chicken is done, place some salad on a plate and add some of the croutons and chicken. Enjoy!