4 - 5-lb chicken
Kosher salt
1 lemon, thinly sliced and seeded
2 fresh bay leaves
3 cloves garlic
1 small onion, peeled
1 small bunch fresh thyme
2 T olive oil
4 Cs baby arugula
2 tsp red wine vinegar
1 T extra-virgin olive oil
Salsa Verde, recipe follows

SALSA VERDE
1/2 C extra-virgin olive oil
1/4 C thinly sliced fresh flat-leaf parsley
2 T salt-packed capers, rinsed and chopped
2 T thinly sliced fresh mint
1/2 tsp 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 T)
1 shallot, minced
Kosher salt and freshly ground black pepper