Roast Chicken With Bread Salad

1. 1

   In a large glass baking dish, season the chicken all over with salt and pepper.

2. 2

   Rub the chicken with 2 tablespoons each of the olive oil and lemon juice as well as the 2 teaspoons of lemon zest.

3. 3

   Cover and refrigerate for at least 2 hours or up to 6 hours.

4. 4

   Preheat the oven to 450.

5. 5

   Spread the bread cubes in a medium roasting pan, then set a rack in the pan.

6. 6

   Place the chicken on the rack breast side up and roast for about 20 minutes, until beginning to brown.

7. 7

   Turn the chicken and roast breast side down for about 20 minutes, until beginning to brown.

8. 8

   Reduce the oven temperature to 375.

9. 9

   Turn the chicken breast side up and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165.

10. 10

    Transfer the chicken to a cutting board and let rest for 10 minutes.

11. 11

    In a large bowl, toss the toasted bread cubes with the tomatoes and the remaining 5 tablespoons of olive oil and 3 tablespoons of lemon juice; season with salt and pepper.

12. 12

    Carve the chicken and pour any juices over the bread salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.