Roasted Chicken With Tomato-Mint Panzanella

Name: Roasted Chicken With Tomato-Mint Panzanella
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 split, bone-in, skin-on chicken breasts; 2 Tbsps minced fresh mint leaves; 2 teaspoons cloves garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 6 Tbsps olive oil, divided; 177 milliliters small onion, finely chopped (about; 4 Tbsps red wine vinegar, divided; 710 milliliters cubed rustic bread; 454 grams tomatoes, roughly chopped

The recipe Roasted Chicken With Tomato-Mint Panzanellan is ready in about 1 hour and is definitely an outstanding dairy free option for lovers of Mediterranean food. This recipe serves 4. This main course has 653 calories, 41g of protein, and 45g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, mint leaves, onion, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Adjust oven rack to lower-middle position and preheat oven to 375°F.

Equipment you will use

Oven

Generously season chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place in a roasting pan and drizzle with 2 tablespoons of olive oil and 1 tablespoon red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Equipment you will use

Roasting Pan

Transfer to the oven to cook for 30 minutes.

Equipment you will use

Oven

While chicken is cooking, combine tomatoes, onion, garlic and mint in a medium mixing bowl.

Ingredients you will need

Tomato

Whole Chicken

Garlic

Onion

Mint

Equipment you will use

Mixing Bowl

Whisk 4 tablespoons olive oil and 3 tablespoons red wine vinegar in a small bowl. Season with salt and pepper.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Bowl

Pour 3/4 of the vinaigrette on the tomato salad and stir to combine. Reserve the remainder of the vinaigrette.

Ingredients you will need

Vinaigrette

Tomato

When chicken nears the end of its cooking time, add cubed bread to pan and toss with meat juices to coat. Return to the oven and continue cooking, stirring every 5 minutes until bread is nicely toasted and an instant-read thermometer registers 155°F when inserted into the deepest part of the chicken breast.

Ingredients you will need

Chicken Breast

Meat

Bread

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove chicken from oven. Toss bread with pan juices one more time and add bread to the tomato mixture, stirring to combine. Allow the salad and chicken to rest for five minutes. Then, serve chicken, drizzled with pan juices and reserve vinaigrette, alongside panzanella.

Ingredients you will need

Vinaigrette

Whole Chicken

Tomato

Bread

Equipment you will use

Oven

Frying Pan