Brined Roast Chicken with Olive Bread Panzanella

Name: Brined Roast Chicken with Olive Bread Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts plus 3 cups tepid water (15 cups); 2 cups dry white wine; 3 heads of garlic, halved crosswise; 1/2 cup kosher salt, plus more for seasoning; 2 tablespoons coarsely ground black pepper, plus more for seasoning; 2 lemons, thinly sliced; 1 orange, thinly sliced; 9 rosemary sprigs, plus 2 teaspoons chopped rosemary; Two 3 1/2-pound chickens; 1 pound olive bread, cut into 1-inch cubes; 2 tablespoons bacon fat or melted butter

Servings: persons

3 quarts plus 3 cups tepid water (15 cups)
2 cups dry white wine
3 heads of garlic, halved crosswise
1/2 cup kosher salt, plus more for seasoning
2 tablespoons coarsely ground black pepper, plus more for seasoning
2 lemons, thinly sliced
1 orange, thinly sliced
9 rosemary sprigs, plus 2 teaspoons chopped rosemary
Two 3 1/2-pound chickens
1 pound olive bread, cut into 1-inch cubes
2 tablespoons bacon fat or melted butter

1
In a very large pot, combine the water, wine, garlic, salt, 2 tablespoons of pepper, lemons, orange and 3 rosemary sprigs.
2
Stir to dissolve the salt.
3
Put the chickens in the brine, breast sides down.
4
Cover and refrigerate overnight.
5
Preheat the oven to 425.
6
Remove the chickens from the brine and pat dry.
7
Put the chickens in a roasting pan, breast sides up.
8
Stuff the remaining 6 rosemary sprigs in the cavities and tie the legs together.
9
Season lightly with salt and pepper and sprinkle with the chopped rosemary.
10
Roast for 30 minutes.
11
Add 1/2 cup of water to the pan and roast at 375 for 1 hour and 15 minutes longer, rotating the pan, until the juices run clear.
12
Lift the chickens and tilt them to let the cavity juices run into the pan.
13
Transfer the chickens to a carving board and keep warm.
14
Increase the oven temperature to 425.
15
Add the olive bread cubes and the bacon fat to the pan and toss well.
16
Spread the bread in an even layer and bake in the upper third of the oven for about 20 minutes, until crisp on top and moist underneath.
17
Carve the chickens and serve with the olive bread panzanella.

1268

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 quarts plus 3 cups tepid water (15 cups), 2 cups dry white wine, 3 heads of garlic, halved crosswise, 1/2 cup kosher salt, plus more for seasoning, and more.

Yes, Brined Roast Chicken with Olive Bread Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!