Panzanella Salad with Roasted Chicken
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.
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.
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Ingredients
1 package (3.5 to 4 pounds)
Just BARE® Whole Chicken without Giblets & Neck
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
5 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 chopped fresh flat leaf parsley
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 teaspoon coarsely ground salt
1 teaspoon coarsely ground pepper
1/2 cup fresh basil leaves, chiffonade
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Directions
• Preheat oven to 425° F before roasting to ensure even cooking. Prior to preheating, position the oven rack so that the top of the chicken is just above the middle of the oven. 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, chili peppers and 2 cloves chopped garlic around chicken.
• Meanwhile, in 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 ¼ cup water. In large bowl toss together toasted bread cubes, tomatoes, red onion and parsley. Add pan juices, chilies and remaining ingredients to bread mixture; toss. To serve, slice chicken and serve with bread salad.
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Nutritional Information
8 Servings • Serving Size: 1 piece of white and dark meat, 1 cup salad • PER SERVING • Calories 410 • % Calories from Fat 40 % • Total Fat 18 g • Saturated Fat 5 g • Cholesterol 130 mg • Sodium 950 mg • Total Carbohydrate 32 g • Dietary Fiber 3 g • Protein 30 g • Sugars 6 g • % DAILY VALUE • Vitamin A 30 % • Vitamin C 23 % • Calcium 8 % • Iron 20 % • DIETARY EXCHANGES • Starch/Bread 1 • Lean Meat 3 • Fat 1 • Vegetable 2
8 Servings • Serving Size: 1 piece of white and dark meat, 1 cup salad • PER SERVING • Calories 410 • % Calories from Fat 40 % • Total Fat 18 g • Saturated Fat 5 g • Cholesterol 130 mg • Sodium 950 mg • Total Carbohydrate 32 g • Dietary Fiber 3 g • Protein 30 g • Sugars 6 g • % DAILY VALUE • Vitamin A 30 % • Vitamin C 23 % • Calcium 8 % • Iron 20 % • DIETARY EXCHANGES • Starch/Bread 1 • Lean Meat 3 • Fat 1 • Vegetable 2
Substitutions/Variations
Loaf of crusty bread for sourdough boule. * A Just BARE™ whole chicken from the full-service meat counter may be substituted for the pre-packaged whole chicken. Simply purchase a chicken similar in size to the one specified and follow the recipe as provided.
Loaf of crusty bread for sourdough boule. * A Just BARE™ whole chicken from the full-service meat counter may be substituted for the pre-packaged whole chicken. Simply purchase a chicken similar in size to the one specified and follow the recipe as provided.