Panzanella Salad with Roasted Chicken
1 hour and 30 minutes
Serves: 8
Here the basic Garlic Studded Roasted Chicken is embellished with chili peppers and garlic then served with a classic Italian bread salad of toasted bread, tomatoes, onions, parsley, and a dressing made from pan juices.
Ingredients
- 1 (4 pounds) Just BARE® Whole Chicken
- 3 small onions, thinly sliced
- 3 cloves garlic, thinly sliced
- 6 sprigs fresh thyme leaves
- 1 tablespoon olive oil
- 1 teaspoon coarsely ground sea salt
- 1/2 teaspoon coarsely ground pepper
- 1 Anaheim chile pepper, seeded and coarsely chopped
- 1 jalapeño pepper, seeded and coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 (about 8 cups) sourdough boule or round loaf, cut into 1-inch cubes
- 4 ripe tomatoes, cut into 1/2-inch pieces
- 1 red onion, coarsely chopped
- 1 cup coarsely chopped fresh flat leaf parsley
- 1/2 cup fresh basil leaves, chiffonade
- 2 tablespoons cider vinegar
- 2 tablespoons balsamic vinegar
- 1 teaspoon coarsely ground salt
- 1 teaspoon coarsely ground pepper
Instructions
- Prior to preheating, position the oven rack so that the top of the chicken will be just above the middle of the oven. Preheat oven to 425° F before roasting to ensure even cooking. If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Place chicken into heavy roasting pan.
- Loosen skin around chicken; with wooden spoon tuck slices of 1 onion, garlic slices and thyme sprigs under skin. Rub olive oil over chicken; sprinkle with sea salt and pepper. Roast at 425° F for 50 to 60 minutes, or until internal temperature of thigh is 170° F.
- During last 20 minutes of roasting add remaining sliced onions, peppers, and 2 cloves of chopped garlic around chicken.
- Meanwhile, in a sheet pan, toast bread cubes in oven with chicken. Bake 10 to 12 minutes, stirring occasionally until toasted; set aside.
- Remove roasting pan from oven; remove chicken from pan and let stand 5 minutes before carving, meat temperature will rise as it rests. Deglaze roasting pan with 1/4 cup water. Toss together toasted bread cubes, tomatoes, red onion and parsley in a large bowl. Add pan juices, chilies, and remaining ingredients to bread mixture; toss. To serve, slice chicken and serve with bread salad.