Gregg McCarthy and Matt McCarthy

1 whole chicken, totally deboned
5 whole garlic cloves
1 bunch fresh thyme
¼ cup olive oil
Salt and pepper to taste

4 oz. extra virgin olive oil
2 oz. sherry vinegar
4 oz. bread, dried and cubed
4 oz. charred small onion
1 cup heirloom tomatoes, chopped
1 red bell pepper, diced
½ cucumber, peeled, seeded, diced
½ head radicchio
2 cups arugula
3 oz. dried cherries
¼ cup torn basil
Salt and pepper

For the chicken: In a cast iron skillet, heat a small amount of oil to medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet skin side down, along with the garlic cloves and thyme. Slowly cook the chicken in the skillet skin side down for roughly 30 minutes, being very careful not to burn the skin. Baste the chicken as often as possible with the drippings until the chicken is 90{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6} cooked, then turn over and cook the rest of the way. Cook the chicken to an internal temperature of 175 degrees, remove from the pan and let it rest. It will carry over and finish the cooking process. Add the croutons to the pan and slowly cook until they are crispy on the outside but slightly soft in the middle. In a mixing bowl add the croutons, the drippings and all of the salad ingredients. Toss until well mixed and adjust seasonings. Place the salad on a serving plate, slice the chicken and lay across half of the salad. Serve immediately.