Roasted Chicken with Bread Salad

Ingredients

• 1 (2 3/4 - 3 1/2-lb.) chicken, preferably a fryer, lump of fat inside chicken discarded
• 4 tender sprigs fresh thyme, marjoram, rosemary, or sage
• Salt and freshly cracked black pepper
• ¹⁄₂ - ³⁄₄ lb. day-old chewy country-style bread (not sourdough), cut into large chunks, crust removed
• 8 Tbsp. mild olive oil
• 2 Tbsp. white wine vinegar
• 1 Tbsp. dried currants
• 1 tsp. red wine vinegar
• 2 Tbsp. pine nuts
• 2-3 cloves garlic, peeled and thinly sliced
• 2 scallions trimmed, white and pale green parts only, thinly sliced
• 2 tsp. lightly salted chicken stock or lightly salted water
• 4 handfuls (about 3 oz.) baby red mustard greens or arugula or frisee leaves

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