SERVES 4 PREP 20 MIN ROAST 45 MIN
One 5- to 6-pound chicken
3½ tablespoons extra-virgin
Salt and pepper
¼ whole wheat country loaf, cut
into ½-inch cubes (about 3 cups)
1 pint grape tomatoes, halved
¼ red onion, chopped
¼ cup chopped flat-leaf parsley
1 clove garlic, finely chopped
3 tablespoons red wine vinegar
1. Preheat the oven to 450°. Place
the chicken breast side down
on a work surface. Using kitchen
shears, cut along both sides of the
backbone; pull out and discard.
Open the chicken like a book and
flip skin side up. Press on the breast
until the bone cracks. Pat dry.
2. Place a large, ovenproof skillet
over medium-high heat until hot.
Rub the chicken all over with
1½ teaspoons olive oil; season well
with salt and pepper. Place the
chicken breast side up in the skillet;
transfer to the oven and roast until
the skin is crisp and golden and
an instant-read thermometer
registers 165° when inserted into
the thigh, 40 to 45 minutes. Let rest
for 5 minutes before carving.
3. Meanwhile, spread the bread
cubes on a baking sheet; toast until
lightly golden, 10 to 12 minutes.
4. In a large bowl, combine the
tomatoes, onion, parsley, garlic,
remaining 3 tablespoons olive oil
and the vinegar; season with salt
and pepper. Add the bread cubes
and toss. Serve the chicken on top
of the bread salad.
ADD olives and cubes of mozzarella
cheese to the panzanella and serve as
a light lunch.
SMEAR a paste of garlic and herbs
under the chicken skin before roasting.
PAT the chicken dry before roasting to
give it crispier skin.