Whole Grilled Chicken with Wilted Arugula

Light a grill using 6 pounds of charcoal briquettes or 8 pounds of hardwood charcoal. When the flames have died down and the coals are white on the outside, divide the coals in half and push to each side of the grill, leaving the center empty. Top each pile of coals with half of the rosemary sprigs.

用大量的盐和胡椒粉调味鸡肉内外。将机翼尖端折叠在背面，然后将腿绑在一起。将鸡肉放在烤架的中心，胸部向上。盖住烤架并煮鸡肉，而无需转动约50分钟，或直到插入大腿最厚的160°厚的温度计为止。将鸡肉转移到雕刻板上，让它休息10分钟。

Heat the oil in a large skillet. Add the arugula and stir over moderately high heat just until wilted, about 1 minute. Season with salt and pepper. Spread the arugula on a platter. Carve the chicken and arrange on the wilted arugula; serve with the Quick Pickled Pearl Onions.