Directions

1. Gently loosen skin from chicken breasts and thighs using your fingers. Stuff thyme and garlic under skin, spreading in an even layer. Sprinkle salt and pepper evenly over chicken. Place chicken on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, at least 24 hours or up to 48 hours.
2. Preheat oven to 450°F. Stir together 1 tablespoon warm water and red wine vinegar in a small bowl; add currants, and soak until plumped, about 10 minutes. Drain currants; set aside.
3. Whisk together 1/2 cup olive oil and Champagne vinegar in a small bowl; season dressing with salt and pepper.
4. Toss together bread and 2 tablespoons olive oil on a rimmed baking sheet until well combined. Bake in preheated oven until lightly toasted, 8 to 12 minutes, flipping bread once halfway through baking time. Let stand on baking sheet until cool enough to handle, 5 to 10 minutes; tear bread into smaller, bite-size (1- to 1 1/2-inch) pieces. Toss bread with three-quarters of dressing (about 1/2 cup) in a large bowl, and let stand until bread absorbs liquid, about 15 minutes.
5. Heat 1/2 tablespoon olive oil in a 10-inch cast-iron skillet over medium-low. Add scallions and garlic; cook, stirring often, until softened, about 2 minutes. Stir in pine nuts. Transfer to bowl with bread. Add currants, and toss until well combined.
6. Spoon bread salad into a shallow 8-inch square baking dish. Cover loosely with aluminum foil; bake in preheated oven until heated through, about 15 minutes. Uncover and bake until tops of bread cubes are dry and bottoms are lightly browned, 6 to 10 minutes. Remove from oven; set aside.
7. Increase oven temperature to 500°F. Wipe skillet clean, and transfer to oven to preheat for 8 minutes. Remove heated skillet from oven, and add remaining 1 1/2 tablespoons oil to hot skillet, swirling to coat. Pat chicken dry, and carefully place in skillet, breast side up. Roast at 500°F until juices run clear when a thigh is pierced using a knife and an instant-read thermometer inserted in thickest portion of breast and thigh registers at least 160°F to 165°F, 45 to 55 minutes. Transfer chicken to a cutting board, and let rest, uncovered, 10 minutes.
8. Tilt chicken and cutting board over skillet, and drain juices into drippings. Skim fat from juices in skillet, and bring to a simmer over medium-low; stir and scrape bottom of skillet to soften any hard golden drippings using a wooden spoon, about 1 minute. Return bread salad to large bowl; drizzle with a spoonful of pan juices, and toss. Add greens and remaining 3 tablespoons dressing; fold until well combined.
9. Cut chicken into pieces. Arrange bread salad mixture and chicken on a platter. Serve immediately.