Serves 4
75 min
Roast Chicken With Asparagus Panzanella
Recipe GLPRbdd86e9db0cc61
A rustic Italian-inspired main course featuring a perfectly roasted whole chicken served alongside a vibrant salad of crisp asparagus, fresh cucumbers, and toasted bread tossed with red onion and a bright red wine vinegar dressing. The combination of tender roasted chicken with the crisp, acidic panzanella creates a satisfying and balanced meal.
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Ingredients
1 whole chicken (4 to 5 pounds)
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt and fresh ground black pepper to taste
1/2 medium red onion, very thinly sliced
1 pound asparagus, trimmed
3 Persian cucumbers, 2 very thinly sliced, 1 peeled and cut into chunks
1/4 cup red wine vinegar
1/2 pound stale or toasted baguette, cut into 1-inch cubes (about 6 cups)
Directions
Preheat your oven to 425°F. Pat the whole chicken dry with paper towels and place it breast-side up on a roasting pan. Generously season the inside and outside of the chicken with kosher salt and fresh ground black pepper.
Rub 1 tablespoon of the olive oil all over the chicken, making sure to coat it evenly. Roast in the preheated oven for 50 to 60 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
While the chicken roasts, toss the trimmed asparagus with 2 tablespoons of the remaining olive oil, salt, and pepper. About 20 minutes before the chicken finishes cooking, add the asparagus to the roasting pan, arranging it around the chicken.
In a large bowl, combine the very thinly sliced red onion with the red wine vinegar and let sit for 5 minutes to soften slightly.
Add the thinly sliced Persian cucumbers and the bread cubes to the onion mixture. Drizzle with the remaining olive oil, season with salt and pepper to taste, and toss gently to combine, allowing the bread to absorb the dressing.
When the chicken is done, remove it from the oven and let it rest for 5 minutes. Add the roasted asparagus to the panzanella salad and toss gently.
Carve the roasted chicken and divide among four serving plates. Serve alongside portions of the asparagus panzanella salad, drizzling with a little extra olive oil if desired.
