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1
First, make the breadcrumbs. Tear bread into large pieces and add to food processor. Whir for about 30 seconds or until bread is consistency of thick cornmeal. It's okay if some of the pieces are not completely uniform in size. Remove from food processor and add to medium size bowl. Add garlic, cheese, parsley, rosemary, and lemon zest. Add two three finger pinches of salt (about 1/4 teaspoon) and stir (I use my hands) until combined. Drizzle in 2 tablespoons olive oil and continue stirring until mixture feels slightly moistened but not wet. Add more olive oil if needed. Set aside.
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2
Preheat oven to 350 degrees. In large, heavy casserole (I like cast iron) or a rimmed baking pan, add vegetables (onion, fennel, red pepper, potato and sweet potato) in one layer. It's okay if vegetables are slightly crowded, but you don't want them on top of each other. Drizzle 3 tablespoons olive oil over vegetables and 1 tablespoon white wine. Add about 1/2 teaspoon of salt (or to taste) to vegetables and some freshly ground pepper. Mix with your hands until combined. Cover casserole (use foil if you don't have a lid that will fit) and place casserole or baking pan in oven and let roast for 25 minutes uninterrupted.
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3
While vegetables are roasting, start cooking the chicken. Heat large saute pan over medium heat and add vegetable oil. Season chicken on both sides with salt and pepper. When oil is hot, add chicken pieces to pan. Do not crowd the pan. You may need to saute the chicken in batches. Let chicken cook for at least 8-10 minutes per side. When the underside is a lovely golden brown, turn chicken and cook on the other side. After chicken has browned and is crisp looking, put on a platter. Remove pan from heat, and add wine to pan. Put pan back on the heat and turn heat to low. Scrape up all the lovely brown bits from the pan and let liquid simmer for about a minute.
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4
Remove roasted vegetables from the oven and give everything a good stir with a spoon. Nestle chicken pieces in between vegetables. Pour any juices that have accumulated from the chicken over the vegetables. Drizzle the wine and fond from the saute pan over the vegetables. Add breadcrumb mixture in a generous and even layer over vegetables and chicken, making sure to tuck bread crumb mixture into any crevices between vegetables and chicken. You may not use all of the bread crumbs. Cover casserole again and put back into the oven. Roast for about 40 minutes. Your kitchen will start to smell delicious.
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5
Remove casserole from oven and take off lid. Turn up heat on the oven to 400 degrees. Drizzle lemon juice and a tablespoon or so of olive oil over chicken and vegetables. Put pan back into oven uncovered for about 10-15 minutes or until breadcrumbs are a beautiful burnished golden color and chicken is completely cooked.
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6
Lift casserole out of oven. When plating this dish, give each diner a piece of chicken and a nice array of vegetables. Drizzle some of the pan juices over the vegetables and chicken and serve. This dish is delicious with a dry white wine, some crusty Ciabatta bread and a salad with an acidic dressing. I like mixing orange or tangerine supremes, meaty black olives, arugula and razor thin slices of fennel with a red wine vinegar and olive oil vinaigrette.
