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Roasted Chicken with Bread Salad, the perfect dinner

Roast Chicken with Bread Salad

Looking for an idea for your Sunday dinner? Look no further than this beautiful and delicious Roasted Chicken with Bread and Tomato Salad (Panzanella)!

There’s nothing quite like a perfectly roasted chicken with a side of bread salad for a Sunday dinner. It’s a classic dish that’s both delicious and comforting. The chicken is juicy and flavorful, with crispy skin that’s just irresistible. And the bread salad is a light and refreshing accompaniment, with its mix of crunchy bread, fresh tomatoes, and tangy vinaigrette.

This dish is also surprisingly easy to make. With just a few simple ingredients and a little bit of time, you can create a meal that will impress your family and friends.

Roasted chicken is a classic dish for a reason. It’s easy to make, yet always impresses. The crispy skin and juicy meat are simply irresistible. And when paired with a fresh and flavorful bread and tomato salad, it’s a meal that’s sure to please the whole family.

Roasted Chicken with Bread Salad
Roasted Chicken with Bread Salad

Ingredients for the Roasted Chicken with Bread Salad

Lemon or lime (for cleaning, optional): Citrus fruits, such as lemons and limes, contain acidic juices that can help to remove bacteria from the surface of food. Rubbing the inside and outside of the chicken with a lemon or lime half before cooking is a simple and effective way to clean it.

Smoked paprika: Paprika is a spice made from dried, ground peppers. Smoked paprika has a rich, smoky flavor that is perfect for adding depth to dishes. It is often used in Spanish cuisine, such as paella and chorizo.

Dried rubbed sage: Sage is a herb with a strong, earthy flavor. It is often used in stuffing and other holiday dishes. Dried rubbed sage is a convenient way to add sage flavor to your cooking without having to chop fresh herbs.

Dried ground cumin: Cumin is a spice with a warm, nutty flavor. It is often used in Mexican and Indian cuisine. Dried ground cumin is a versatile spice that can be used in a variety of dishes, such as tacos, chili, and curries.

Paprika: Paprika is a spice made from dried, ground peppers. It is a common ingredient in Hungarian and Spanish cuisine. Paprika has a mild, sweet flavor and is often used to add color to dishes.

Turmeric: Turmeric is a spice with a warm, earthy flavor and a bright yellow color. It is often used in Indian and Thai cuisine. Turmeric is a powerful antioxidant and has anti-inflammatory properties.

Mixture of fine herbs or Italian seasoning: A mixture of fine herbs or Italian seasoning is a convenient way to add a variety of herbs to your cooking without having to measure and chop them individually. Common herbs in these mixtures include oregano, basil, thyme, and rosemary.

Kosher salt: Kosher salt is a coarse salt that is often used in cooking. It is less salty than table salt and has a flakier texture. Kosher salt is easy to distribute evenly over food and can be used to season both meat and vegetables.

Pepper: Pepper is a spice made from the dried berries of the Piper nigrum plant. It is one of the most popular spices in the world and is used in a variety of dishes. Black pepper has a strong, sharp flavor, while white pepper has a milder flavor.

Whole chicken (3.5-4 pounds): A whole chicken is a versatile and economical protein source. It can be roasted, baked, fried, or grilled. Whole chickens are also a good source of protein and other nutrients.

1/2 lemon, halved: Lemon juice can be used to add flavor to dishes and to marinate meat. Halved lemons can also be used to stuff the cavity of a chicken before roasting.

2 tablespoons extra-virgin olive oil: Extra-virgin olive oil is a healthy cooking oil that is high in monounsaturated fats. It has a mild, fruity flavor and is perfect for dressing salads and marinating meats.

3 bunches of wine grape tomatoes, optional: Wine grape tomatoes are a type of small, sweet tomato that is often used in salads and other appetizers. They can also be roasted or grilled.

Roast Chicken with Bread Salad
Roasted Chicken with Bread Salad

To make the roasted chicken with The Bread Salad

To make roasted chicken with bread salad, preheat the oven to 450 degrees F. Clean the chicken by rubbing and squeezing the lemon/lime inside and out. Rinse with water and pat dry. In a small bowl, combine the paprika, sage, cumin, paprika, turmeric, mixture of fine herbs/Italian seasoning, salt, and pepper.

Place a rack over a baking sheet and place the chicken on the rack. Rub half of the lemon inside the chicken cavity. Stuff the lemon and herbs into the chicken cavity. Tie the legs together with kitchen twine. Rub the chicken with olive oil, then massage with the remaining spice mix. Roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F. Let rest for 15 minutes before carving and serving with bread salad.

In summary, to make roasted chicken with bread salad, you will:

  1. Preheat the oven to 450 degrees F.
  2. Clean and prepare the chicken.
  3. Mix together the spices and rub them all over the chicken.
  4. Place the chicken in a roasting pan and roast for 50-60 minutes, or until cooked through.
  5. Let the chicken rest for 15 minutes before carving and serving with bread salad.
Roasted Chicken with Bread Salad
Roasted Chicken with Bread Salad

Notes and Tips the Roasted Chicken with Bread Salad Recipe:

  • For a crispier skin, dry brine the chicken overnight in the refrigerator. To do this, simply rub the chicken with salt and pepper and place it in a baking dish on a wire rack. Cover the chicken with plastic wrap and refrigerate for 8-12 hours.
  • To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165 degrees F (74 degrees C).
  • You can use fresh bread if you don’t have any day-old bread. Before adding them to the salad, toast the bread cubes in the oven.
  • For a vegetarian version of this dish, omit the chicken and add some cooked chickpeas or tofu to the bread salad.

Variations:

  • Add other herbs and spices to the chicken seasoning, such as rosemary, thyme, or oregano.
  • Add your favorite vegetables to the bread salad, such as chopped tomatoes, cucumbers, or bell peppers.
  • Serve the bread salad with a side of crumbled feta cheese or blue cheese.

Roast Chicken with Bread Salad

Adapted from Food & Wine, the perfect roasted chicken recipe to wow you family and guests. Loaded with seasoning and love!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Dishes
Cuisine Caribbean
Servings 6
Calories 334 kcal

Ingredients
  

  • 1 lemon or lime for cleaning (optional)
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 tablespoon mixture of fine herbs or Italian seasoning
  • 2 teaspoons kosher salt
  • 2 teaspoons pepper
  • 1 whole chicken 3.5-4 pounds
  • 1/2 lemon halved
  • 2 tablespoons extra-virgin olive oil
  • 3 bunches of wine grape tomatoes optional

Instructions
 

  • Preheat oven to 450 degrees F (230 degrees C).
  • Clean the chicken by rubbing and squeezing the lemon/lime inside and out. Rinse with water and pat dry.
  • In a small bowl, combine the paprika, sage, cumin, paprika, turmeric, mixture of fine herbs/Italian seasoning, salt, and pepper.
  • Place a rack over a baking sheet and place the chicken on the rack.
  • Rub half of the lemon inside the chicken cavity.
  • Stuff the lemon and herbs into the chicken cavity.
  • Tie the legs together with kitchen twine.
  • Rub the chicken with olive oil, then massage with the remaining spice mix.
  • Roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C).
  • Let rest for 15 minutes before carving and serving with bread salad.

Notes

Cleaning or washing poultry, meat, and seafood is the norm in the Caribbean Cuisines.
The chicken can also be cleaned with vinegar and water.
  • For a crispier skin, dry brine the chicken overnight in the refrigerator. Rub the chicken with salt and pepper and place it in a baking dish on a wire rack. Cover the chicken with plastic wrap and refrigerate for 8-12 hours.
  • To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165 degrees F (74 degrees C).
  • You can use fresh bread if you don’t have any day-old bread. Before adding them to the salad, toast the bread cubes in the oven.
  • For a vegetarian version of this dish, omit the chicken and add some cooked chickpeas or tofu to the bread salad.

Nutrition

Serving: 1gramsCalories: 334kcalCarbohydrates: 5gProtein: 24gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 95mgSodium: 867mgPotassium: 366mgFiber: 2gSugar: 1gVitamin A: 1017IUVitamin C: 18mgCalcium: 46mgIron: 2mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword chicken recipe, easy chicken recipe, Sunday Dinner
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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