Roast Chicken with Panzanella Recipe

Name: Roast Chicken with Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon smoked paprika; 2 teaspoons dried rubbed sage; 1 teaspoon ground cumin; 2 teaspoons kosher salt; 2 teaspoons pepper; One 3 1/2- to 4-pound chicken; 1/2 lemon; 2 tablespoons extra-virgin olive oil; 3 bunches wine grapes; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; Kosher salt; Pepper; 9 ounces day-old peasant bread, cut into 3/4-inch cubes (6 cups); 3 tomatoes, chopped; 2 Kirby cucumbers, sliced; 1 small red onion, sliced; 1/2 cup torn basil leaves

Servings: persons

1 tablespoon smoked paprika
2 teaspoons dried rubbed sage
1 teaspoon ground cumin
2 teaspoons kosher salt
2 teaspoons pepper
One 3 1/2- to 4-pound chicken
1/2 lemon
2 tablespoons extra-virgin olive oil
3 bunches wine grapes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt
Pepper
9 ounces day-old peasant bread, cut into 3/4-inch cubes (6 cups)
3 tomatoes, chopped
2 Kirby cucumbers, sliced
1 small red onion, sliced
1/2 cup torn basil leaves

1
Prepare the Chicken Preheat the oven to 450.
2
In a small bowl, mix the paprika, sage, cumin, salt and pepper.
3
Set a rack over a baking sheet and place the chicken on the rack.
4
Rub the chicken with the lemon, then rub 2 teaspoons of the spice mix all around the cavity and stuff the lemon in it.
5
Tie the legs together with kitchen twine.
6
Rub the chicken with the olive oil, then massage with the remaining spice mix.
7
Roast the chicken for about 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165.
8
Let rest for 15 minutes.
9
Meanwhile, Make the Panzanella In a large bowl, whisk the oil with the vinegar and season with salt and pepper.
10
Add the bread, tomatoes, cucumbers, onion and basil, season with salt and pepper and toss.
11
Meanwhile, Make the Panzanella Carve the chicken and transfer it to a platter.
12
Serve with the panzanella and wine grapes on the side.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 tablespoon smoked paprika, 2 teaspoons dried rubbed sage, 1 teaspoon ground cumin, 2 teaspoons kosher salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken with Panzanella

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