| ROAST CHICKEN WITH PANZANELLA Makes 4 servings. Roasted chicken on top of a bread salad. 3 tbs red wine vinegar 1/4 cup chopped flat leaf parsley 1 pint grape or cherry tomatoes, halved Salt and Pepper One 6 pound chicken 1 clove garlic, finely chopped 1/4 onion, chopped 1/4 whole wheat country or French bread, cut into cubes 3 1/2 tbs olive or vegetable oil Heat oven to 450°. Place chicken breast side down on a work surface. Cut along both sides of the backbone, pull out and discard. Open the chicken like a book and flip skin side up. Press on the breast until the bone cracks. Pat dry. Place a skillet over heat until hot. -Rub chicken all over with 1 1/2 tsp oil, season with salt and pepper. Place chicken breast side up in skillet. Transfer to oven and roast until the skin is crisp and golden, 45 min. Let rest 5 min. before carving. Spread bread cubes on a baking sheet, toast until lightly golden, 12 min. -In a bowl, combine tomatoes, onion, parsley, garlic, remaining oil and vinegar, season with salt and pepper. Add bread cubes and toss. SERVE chicken on top of bread salad... |
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