Get extra crispy chicken skin, minus the grease, when you cook your poultry vertically. Want it? Click here: http://taste.md/2frncoZINGREDIENTS:For the roasted chicken:1 4-5lb whole chicken, rinsed and patted dry3 tablespoons extra-virgin olive oil1 tablespoon kosher salt½ tablespoon freshly ground black pepper1 lemon, halved8 garlic clovesHandful fresh thymeHandful fresh oregano3 sprigs fresh rosemarySpecial equipment:Vertical RoasterButcher’s twineFor the bread salad:1 (1lb) loaf pane rustica, cut into ½” cubesPan drippings from roasted chickenextra-virgin olive oil (as needed), plus 3 tablespoons1 large shallot, slicedKosher salt and freshly ground black pepper, to taste2 cups wild arugula (optional)1 ½ cups heirloom cherry tomatoes, halved1/3 cup pitted green or Castelvetrano olives, quartered1/3 cup roasted, unsalted almonds, roughly chopped¼ cup currants1 lemon zested and juiced1/3 cup shaved Parmesan cheese, for garnishFresh oregano, for garnishBasil leaves (larger leaves torn; small leaves kept in-tact), for garnishSTEPS:1.) To make the chicken:2.) Preheat the oven to 400 degrees F, leaving one rack on the lowest setting (and removing additional racks if necessary).3.) Line a baking sheet with foil. Assemble the vertical roaster according to package instructions and place on the foil-lined baking sheet.4.) Lather the chicken with extra-virgin olive oil. Season liberally all over with salt and pepper. Put the lemon, garlic and herbs inside the cavity of the bird. Using butcher’s twine, tightly secure the wing tips (or tuck them under the backbone) to the side of the chicken.5.) Carefully place the chicken onto the vertical roaster, while making sure the stuffing doesn’t fall out. Tightly tie the legs together to keep the aromatics in place while roasting.6.) Put the chicken into the oven and roast for 1 hour, 30 minutes or until the internal temperature of the chicken reaches 165 degrees F.7.) Carefully remove from the oven and allow to cool just enough to handle, 15-20 minutes. Slide the chicken off the roaster onto a platter. Cover with foil. Reserve the pan juices.8.) Keep the oven on at 400 for the bread salad. Put the oven rack on the upper third.9.) To make the bread salad: Put the cubed bread and shallots onto the same baking sheet used for the chicken. Evenly pour the reserved pan juices over the bread. Season with salt and pepper, to taste. Toss to combine, making sure the bread is evenly coated. If you need more moisture, add olive oil as needed.10.) Toast the bread mixture for 20-25 minutes, until golden brown. Remove from the oven into a large serving bowl.11.) Cool for 5-10 minutes. While the croutons cool, make the lemon dressing. In a small bowl, whisk together the lemon zest and juice and olive oil. Season to taste with salt and pepper. Set aside.Into the cooled croutons, add the arugula if using, tomatoes, almonds and currants. Pour over the lemon dressing. Toss to combine. Garnish with basil, oregano and shaved Parmesan.12.) To serve: Remove the twine and the aromatics from the cavity of the chicken and discard. Carve the chicken and place on a serving platter. Serve with the bread salad.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade