The holiday season is filled with so much joy, twinkle lights, and the wonderful chaos of family gatherings. But let’s be honest, planning the menu can feel like a big task. You want something special, something that says celebration.
If you are looking for stunning Christmas dinner ideas main dishes, I have just the thing for you. This roast chicken with a warm bread salad is absolutely incredible. It’s comforting, full of flavor, and looks gorgeous on the table.
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Why You’ll Love This Recipe
This isn’t just any roast chicken. The secret is letting it rest with herbs and salt under the skin. This simple step creates the most juicy meat and crispy, golden skin you can imagine. It makes for one of the most memorable Christmas dinner entrees.
And the bread salad? Oh, it’s a total game changer. Forget boring stuffing. This salad has toasted rustic bread, sweet currants, and fresh greens all tossed in a savory dressing with chicken drippings. It is so good.
What I really love is how it comes together to create a full platter. It is one of those fantastic Christmas dinner food ideas that feels complete. It’s an entire experience on one dish, making your table look festive and abundant.
Plus, it’s one of those surprisingly easy Christmas meals. The steps are straightforward, and most of the cooking time is hands off. You get to enjoy your guests while the oven does the work. What could be better for your holiday meals Christmas celebration?
Ingredients
For The Roast Chicken
- One 3.5 to 4 pound free range whole chicken
- 4 four inch thyme sprigs
- 4 small garlic cloves, smashed and roughly chopped
- 3.5 teaspoons fine sea salt
- 1/4 teaspoon black pepper
For The Bread Salad
- 1 tablespoon warm water (90°F to 110°F)
- 1 teaspoon apple cider vinegar
- 1 tablespoon dried currants
- 3/4 cup extra virgin olive oil, divided
- 2 tablespoons white wine vinegar
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 pound day old, open crumb, chewy, rustic bread loaf (not sourdough), cut into large two inch chunks (about 2.5 cups)
- 4 medium scallions, trimmed and thinly sliced (about 3/4 cup)
- 3 garlic cloves, thinly sliced
- 1 tablespoon pine nuts
- 4 cups lightly packed greens like chicory, escarole, or radicchio
Step By Step Instructions
Step 1: Prep The Chicken
First things first, let’s get the chicken ready. Gently use your fingers to loosen the skin from the chicken breasts and thighs. Be careful not to tear it.
Now, stuff the thyme sprigs and chopped garlic under the skin. Try to spread them out in an even layer. This infuses the meat with so much flavor.
Sprinkle the salt and pepper all over the outside of the chicken. Place it on a wire rack set inside a rimmed baking sheet. Pop it in the fridge, uncovered, for at least 24 hours, or up to 48 hours. This is the dry brine, and it’s key for juicy meat!
Step 2: Start The Bread Salad
When you’re ready to cook, preheat your oven to 450°F. In a small bowl, stir together the warm water and apple cider vinegar. Add the currants and let them soak for about 10 minutes until they get nice and plump. Then, drain them and set aside.
Next, make the dressing. Whisk together half a cup of the olive oil and the white wine vinegar in a small bowl. Season it with salt and pepper. Simple and delicious.
Step 3: Toast The Bread
Grab your day old bread chunks. Toss them with 2 tablespoons of olive oil on a rimmed baking sheet. Make sure they are well coated.
Bake them in the preheated oven for about 8 to 12 minutes. Flip the bread once halfway through. You want them lightly toasted and golden. Let them cool for a few minutes, then tear them into smaller, bite size pieces.
Step 4: Combine The Salad Base
Place your torn, toasted bread into a large bowl. Pour about three quarters of the dressing over it and toss to combine. Let it stand for about 15 minutes so the bread can absorb all that lovely liquid.
While the bread is soaking, heat a half tablespoon of olive oil in a 10 inch cast iron skillet over medium low heat. Add the scallions and garlic. Cook, stirring often, for about 2 minutes until they soften.
Stir in the pine nuts. Transfer this mixture to the bowl with the bread. Add the plumped currants and toss everything together until it’s well combined. This is one of the best Christmas dinner food ideas you will try.
Step 5: Bake The Bread Salad
Spoon the bread salad mixture into a shallow 8 inch square baking dish. Cover it loosely with aluminum foil. Bake it for about 15 minutes, until it’s heated all the way through.
Then, uncover it and bake for another 6 to 10 minutes. You want the tops of the bread cubes to be dry and the bottoms to be lightly browned. Once done, remove it from the oven and set it aside.
Step 6: Roast The Chicken
Now for the main event! Increase your oven temperature to a very hot 500°F. Wipe your skillet clean and put it in the oven to preheat for 8 minutes. This hot skillet will help make the chicken skin extra crispy.
Carefully remove the hot skillet from the oven. Add the remaining 1.5 tablespoons of oil, swirling to coat the bottom. Pat your chicken dry with paper towels, which is very important for crispy skin. Carefully place the chicken in the skillet, breast side up.
Roast at 500°F for 45 to 55 minutes. The chicken is done when the juices run clear when a thigh is pierced. An instant read thermometer should register at least 160°F to 165°F in the thickest part of the breast and thigh. This is one of our favorite Christmas Dinner Ideas Main Dishes.
Step 7: Make The Pan Juices
Once cooked, transfer the chicken to a cutting board and let it rest, uncovered, for 10 minutes. This is a crucial step! It allows the juices to redistribute, ensuring moist meat.
Now, tilt the chicken and the cutting board over the skillet to drain all those tasty juices into the drippings. Skim the fat from the juices in the skillet. Bring the juices to a simmer over medium low heat.
Stir and scrape the bottom of the skillet with a wooden spoon to soften any golden drippings. This takes about a minute and creates a wonderful, simple pan sauce.
Step 8: Finish And Serve
Return the bread salad to the large bowl. Drizzle it with a spoonful of those delicious pan juices and toss it. Add the fresh greens and the remaining dressing. Fold everything together until just combined.
Finally, cut the chicken into pieces. Arrange the bread salad mixture and the chicken pieces on a large platter. Serve immediately and get ready for the compliments! This is truly a showstopping part of your holiday meals Christmas menu.
How To Store Leftovers
If you have any leftovers, you are in for a treat the next day! It’s best to store the chicken and the bread salad separately. Place them in airtight containers and they will keep well in the refrigerator for up to 3 days.
To reheat, you can warm the chicken in the oven at 350°F until heated through. The bread salad is also delicious cold, or you can gently warm it in a skillet. It’s a fantastic idea for an easy Christmas meals plan.
Tips
Don’t skip the dry brining step. Leaving the chicken uncovered in the fridge dries out the skin, which is the secret to that super crispy, golden finish. It really makes a difference for great Christmas dinner entrees.
The type of bread you use matters. A chewy, rustic loaf with an open crumb is ideal. Sourdough can be a bit too tangy and a soft sandwich bread will get too mushy. You want bread that can soak up the dressing without falling apart.
Let the chicken rest! I know it’s tempting to cut right in, but resting is so important. It lets the juices settle back into the meat, making every bite tender and juicy.
Feel free to get creative with the greens. While chicory, escarole, and radicchio add a nice bitterness that cuts through the richness, you could also use arugula or sturdy spinach if you prefer.
Conclusion
There you have it! A truly special recipe that is perfect for your holiday table. This roast chicken and bread salad is more than just food; it’s an event. It brings warmth, incredible flavor, and a sense of occasion to your celebration.
It proves that impressive Christmas Dinner Ideas Main Dishes don’t have to be overly complicated. With a little planning, you can create a meal that your family and friends will talk about for years to come. Happy holidays and happy cooking!
FAQ
Can I Prepare Any Parts Of This Recipe Ahead Of Time?
Absolutely! The chicken must be prepped 1 to 2 days ahead for the dry brine. You can also make the salad dressing up to 3 days in advance and store it in the fridge. This makes day of cooking much easier for your holiday meals Christmas prep.
What Kind Of Greens Work Best For The Bread Salad?
The recipe suggests hearty greens with a slight bitterness like chicory, escarole, or radicchio. They hold up well and balance the richness. However, a sturdy spinach or arugula would also work nicely. Use what you love!
My Chicken Skin Isn’t Getting Crispy. What Did I Do Wrong?
There are two key things for crispy skin. First, the 24 to 48 hour dry brine in the fridge is essential. Second, make sure you pat the chicken very dry with paper towels right before it goes into the hot skillet. Any moisture will create steam and prevent browning.
What Can I Use Instead Of Pine Nuts?
If you don’t have pine nuts or have a nut allergy, you can easily swap them out. Toasted pecans or walnuts would be a delicious substitute. For a nut free option, you could add some toasted sunflower or pumpkin seeds for a similar crunch, or simply omit them.
Roast Chicken with Warm Bread Salad
This comforting roast chicken with a warm bread salad is perfect for holiday celebrations. Brined with herbs and salt, the chicken turns out incredibly juicy with crispy skin. The salad features toasted rustic bread, sweet currants, and fresh greens tossed in a savory dressing.
Requirements
Ingredients
Instructions
- Gently use your fingers to loosen the skin from the chicken breasts and thighs. Stuff the thyme sprigs and chopped garlic under the skin. Sprinkle the salt and pepper all over the outside of the chicken. Place it on a wire rack set inside a rimmed baking sheet. Pop it in the fridge, uncovered, for at least 24 hours, or up to 48 hours for a dry brine.
- When ready to cook, preheat your oven to 450°F. In a small bowl, stir together the warm water and apple cider vinegar. Add the currants and let them soak for about 10 minutes, then drain. Whisk together half a cup of the olive oil, white wine vinegar, salt, and pepper to make the dressing.
- Toss the day old bread chunks with 2 tablespoons of olive oil on a rimmed baking sheet. Bake in the preheated oven for about 8 to 12 minutes, flipping once, until lightly toasted and golden. Let cool, then tear into smaller, bite-size pieces.
- Place your torn, toasted bread into a large bowl. Pour about three quarters of the dressing over it and toss to combine, letting it stand for about 15 minutes. While the bread soaks, heat a half tablespoon of olive oil in a 10 inch cast iron skillet over medium-low heat. Add the scallions and sliced garlic; cook, stirring, for about 2 minutes until soft. Stir in the pine nuts. Transfer this mixture to the bowl with the bread and add the plumped currants; toss everything together.
- Spoon the bread salad mixture into a shallow 8 inch square baking dish. Cover loosely with aluminum foil and bake for about 15 minutes, until heated through. Uncover and bake for another 6 to 10 minutes until the bread cubes are dry on top and lightly browned on the bottom. Remove from the oven.
- Increase your oven temperature to a very hot 500°F. Wipe your skillet clean and put it in the oven to preheat for 8 minutes. Carefully remove the hot skillet from the oven. Add the remaining 1.5 tablespoons of oil, swirling to coat the bottom. Pat your chicken dry with paper towels, then carefully place it in the skillet, breast side up. Roast at 500°F for 45 to 55 minutes, or until the juices run clear and an instant read thermometer registers 160°F to 165°F in the thickest part of the breast and thigh.
- Once cooked, transfer the chicken to a cutting board and let it rest, uncovered, for 10 minutes. Tilt the chicken and cutting board over the skillet to drain all the juices into the drippings. Skim the fat from the juices in the skillet. Bring the juices to a simmer over medium-low heat. Stir and scrape the bottom of the skillet with a wooden spoon to soften any golden drippings, which takes about a minute.
- Return the bread salad to the large bowl. Drizzle it with a spoonful of the delicious pan juices and toss. Add the fresh greens and the remaining dressing. Fold everything together until just combined. Cut the chicken into pieces. Arrange the bread salad mixture and the chicken pieces on a large platter. Serve immediately.
Notes
Don’t skip the dry brining step. Leaving the chicken uncovered in the fridge dries out the skin, which is the secret to that super crispy, golden finish.
The type of bread you use matters. A chewy, rustic loaf with an open crumb is ideal. Sourdough can be a bit too tangy and a soft sandwich bread will get too mushy. You want bread that can soak up the dressing without falling apart.
Let the chicken rest! I know it’s tempting to cut right in, but resting is so important. It lets the juices settle back into the meat, making every bite tender and juicy.
Feel free to get creative with the greens. While chicory, escarole, and radicchio add a nice bitterness that cuts through the richness, you could also use arugula or sturdy spinach if you prefer.
Nutrition
Calories
Sugar
Fat
Carbs
