Name: Salt-Cured Roast Chicken Breasts with Bread Salad
Yield: 4 Servings
Ingredients: 4 skin-on, bone-in chicken breasts (2 1/2–3 pounds total); 2 1/2 teaspoons kosher salt plus more for seasoning; 2 tablespoons extra-virgin olive oil, divided, plus more for brushing; 1 tablespoon chopped fresh thyme leaves, divided; Freshly ground black pepper; 1 1/2 cups 1/2-inch cubes rustic bread or pain au levain (from about 2 large slices); 2 garlic cloves, minced; 6 cups arugula; 2 tablespoons currants; 2 tablespoons pistachios, toasted; 1 tablespoon minced shallot; 1/2 cup low-salt chicken broth; 1/4 cup dry white wine; 1 tablespoon red wine vinegar

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