One 4-to 5-pound chicken
1 lemon, thinly sliced and seeded
2 fresh bay leaves
3 cloves garlic
1 small onion, peeled
1 small bunch fresh thyme
2 tablespoons olive oil
4 cups baby arugula
2 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salsa Verde, recipe follows
1/2 cup extra-virgin olive oil
1/4 cup thinly sliced fresh flat-leaf parsley
2 tablespoons salt-packed capers, rinsed and chopped
2 tablespoons thinly sliced fresh mint
1/2 teaspoon crushed red pepper flakes
2 salt-packed anchovy fillets, rinsed and minced
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 jalapeno, seeded and minced (about 1 tablespoon)
1 shallot, minced
Kosher salt and freshly ground black pepper
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