Italian Sheet-Pan Chicken with Bread Salad
Makes 4 servings
CHICKEN
1 garlic clove, smashed and peeled ½ teaspoon onion powder 1 teaspoon fennel seeds, toasted 1 teaspoon dried oregano ¾ teaspoon kosher salt ½ teaspoon smoked hot paprika 3 tablespoons vegetable juice cocktail, such as V8 3 tablespoons extra-virgin olive oil 1 (3-pound) chicken, cut in 6 pieces
BREAD SALAD
3 cups diced rustic Italian bread 2 tablespoons olive oil 1½ cups freshly grated Parmigiano-Reggiano 1 cup cherry tomatoes, halved 1 small fennel bulb, stalks removed, sliced thinly ½ cup loosely packed fresh basil leaves, torn 1 tablespoon fresh lemon juice Extra-virgin olive oil, as needed
Instructions: Marinate the chicken: Place the garlic, onion powder, fennel seeds, oregano, salt, paprika, vegetable juice and olive oil in the bowl of a food processor. Purée until it forms a rough paste. Place the chicken pieces in a resealable plastic bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinade in refrigerator for at least 4 hours and up to 8 hours. Place one rack in the middle of the oven and the other in the top third of the oven. Preheat oven to 400 degrees. Remove the chicken from the bag and arrange the pieces on a rimmed baking sheet. Place in the oven on the middle rack and roast for 30 minutes. Prepare the bread salad: In a large bowl, toss the diced bread cubes with the olive oil and ½ cup of the Parmigiano-Reggiano. When the chicken has roasted for 30 minutes, remove the baking sheet from the oven and scatter the bread cubes around the chicken pieces. Return to the oven, this time on the top rack, and cook 15 to 20 minutes longer, or until the bread is toasted and the chicken is golden brown and registers 160 degrees on an instant-read thermometer. Remove from the oven and let the chicken rest for 10 minutes. In the same large bowl used for the bread cubes, combine the tomatoes, fennel, basil, lemon juice, the toasted bread cubes, the remaining Parmigiano-Reggiano and all of the juices from the chicken tray. Add a bit of extravirgin olive oil, if needed, depending on the amount of juice from the chicken, and toss well. Serve the bread salad alongside the roasted chicken.