Roast Chicken with Croutons and Wilted Greens

1 Whole chicken (3.5 to 4 pounds) Try to find a local farmer to buy you chicken from
3 T. extra-virgin olive oil
1.5 T. chopped thyme leaves ( I probably used more I didn't measure)
course salt and ground pepper
1 lemon, halved
1 loaf crusty white bread 8 ounces, torn into chunks
1 bunch arugula
2 tsp. red-wine vinegar

Preheat the oven to 450^. Place the chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant read thermometer inserted in thickest part of a thigh (avoiding the bone)registers 165^, 45 to 50 minutes. Transfer to a rimmed platter.

Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden 7 minutes. Pourany accumulated juices from platter into a bowl; add croutons, arugula, 1 T. oil and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.