Crave-Worthy Roasted Chicken Two Ways
Simple, flavorful roasted chicken does twice the work with these savory all-in-one suppers
Roasted Chicken & Tomato-Zucchini Panzanella Salad
This succulent starting point is an ideal Sunday dinner. Slice and serve one of the chickens alongside the panzanella—an Italian-style chopped salad tossed with toasted cubed bread and a zesty vinaigrette.
2 (2½- to 3-lb) whole chickens, giblets removed
6 Tbsp olive oil, divided
2 tsp salt, divided
1 tsp pepper, divided
2 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
1 (1-lb) loaf sourdough bread, cut into large chunks
3 Tbsp red wine vinegar
½ tsp Dijon mustard (optional)
4 small tomatoes, cored and cut into wedges
1 medium zucchini, thinly sliced
½ cup thinly sliced red onion
1. Preheat oven to 425°F. Rub chickens with 2 Tbsp oil.
2. In a small bowl, combine 1½ tsp salt, ½ tsp pepper, thyme, rosemary and parsley. Divide equally between both chickens and rub over skin.
3. Arrange chickens on a large, rimmed, foil- or parchment paperlined baking sheet and roast until golden brown and juices run clear, about 75 minutes.
4. Remove baking sheet from oven, and arrange bread around chicken in its juices, and continue roasting until bread is welltoasted, 10 to 15 minutes more. Set chickens aside to cool slightly.
5. Whisk together remaining 4 Tbsp oil, vinegar, mustard, ½ tsp salt and ½ tsp pepper in a large bowl. Add tomatoes, zucchini and onion; toss to combine. Cut warm bread into bite-size chunks and toss with vegetables. Slice one chicken into large pieces and serve with salad mixture. Shred remaining chicken for use in additional recipes. Serves 6
Per serving: xx cal, xxg fat, xxmg chol, xxg prot, xxg carbs, xxg sugar, xxg fiber, xxmg sodium