Roasted Chicken With Tomato-Mint Panzanella
Roasted Chicken With Tomato-Mint Panzanella might be just the Mediterranean recipe you are searching for. This dairy free recipe serves 4 and costs $2.32 per serving. One portion of this dish contains around 41g of protein, 45g of fat, and a total of 653 calories. This recipe from Serious Eats requires bone in skin on chicken breasts, olive oil, garlic, and tomatoes. 30 people were impressed by this recipe. It works best as a main course, and is done in roughly 1 hour. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, take a look at these similar recipes: Crispy Chicken Cutlets with Cherry Tomato Panzanella, Crispy Chicken Cutlets with Cherry Tomato Panzanella, and Lemon-Garlic Roasted Chicken Breasts with Panzanella.
Servings: 4
Ingredients:
4 split, bone-in, skin-on chicken breasts
2 tablespoons minced fresh mint leaves
2 cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
6 tablespoons olive oil, divided
1 small onion, finely chopped (about 3/4 cup)
4 tablespoons red wine vinegar, divided
3 cups cubed rustic bread
1 pound tomatoes, roughly chopped
Equipment:
oven
roasting pan
mixing bowl
whisk
bowl
kitchen thermometer
frying pan
Cooking instruction summary:
Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 375°F. 2 Generously season chicken with salt and pepper. Place in a roasting pan and drizzle with 2 tablespoons of olive oil and 1 tablespoon red wine vinegar. Transfer to the oven to cook for 30 minutes. 3 While chicken is cooking, combine tomatoes, onion, garlic and mint in a medium mixing bowl. Whisk 4 tablespoons olive oil and 3 tablespoons red wine vinegar in a small bowl. Season with salt and pepper. Pour 3/4 of the vinaigrette on the tomato salad and stir to combine. Reserve the remainder of the vinaigrette. 4 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. 5 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.
Step by step:
1. 1
2. Adjust oven rack to lower-middle position and preheat oven to 375°F.
3. 2
4. Generously season chicken with salt and pepper.
5. Place in a roasting pan and drizzle with 2 tablespoons of olive oil and 1 tablespoon red wine vinegar.
6. Transfer to the oven to cook for 30 minutes.
7. 3
8. While chicken is cooking, combine tomatoes, onion, garlic and mint in a medium mixing bowl.
9. Whisk 4 tablespoons olive oil and 3 tablespoons red wine vinegar in a small bowl. Season with salt and pepper.
10. Pour 3/4 of the vinaigrette on the tomato salad and stir to combine. Reserve the remainder of the vinaigrette.
11. 4
12. 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.
13. 5
14. 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.
Nutrition Information:
covered percent of daily need
