1 whole chicken (3 to 3 1/2 pounds)
1 cup panko breadcrumbs
1 cup arugula leaves
1 1/2 tablespoons black peppercorns
3 tablespoons unsalted butter, softened
I like to use a baking sheet with a fitted rack or a shallow roasting pan. Anything with low "walls" will allow for maximum browning of the skin. For cook time, I count 12 to 15 minutes per pound of bird.