Roasted Chicken Cacciatore With Fennel Panzanella

Transform this typically wintery Italian roasted chicken into a light, summer dinner party dish
Editor

Roasted chicken served with a summery panzanella salad makes a wonderful summertime dinner.

This recipe is courtesy of Giada de Laurentiis.

4
Servings
1081
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted chicken:

  • clove garlic, peeled and smashed
  • 1/2  Teaspoon  onion powder
  • 1  Teaspoon  fennel seeds, toasted
  • 1  Teaspoon  dried oregano
  • 3/4  Teaspoons  kosher salt
  • 1/2  Teaspoon  smoked paprika
  • 3  Tablespoons  tomato juice
  • 3  Tablespoons  extra-virgin olive oil
  • 3-pound chicken, cut into 6 pieces

For the panzanella:

  • 3  Cups  diced bread
  • 2  Tablespoons  olive oil, plus more to finish
  • 1 1/2  Cup  freshly grated parmesan, divided
  • 1  Cup  cherry tomatoes, halved
  • small fennel, sliced thinly
  • 1/2  Cup  basil leaves, torn
  • 1  Tablespoon  lemon juice

Directions

For the roasted chicken:

Place the garlic, onion powder, fennel seeds, oregano, salt, paprika, vegetable juice, and olive oil in a food processor. Purée until a rough paste forms.

Place the chicken pieces in a resealable plastic bag. Add the paste to the bag. Rub the marinade all over the chicken pieces. Seal the bag and let it marinate in the fridge for 4-8 hours.

Preheat the oven to 400 degrees F.

Remove the chicken from the bag and place on a rimmed baking sheet.  Place in the oven on the middle rack and bake for 30 minutes.

For the panzanella:

Toss the bread cubes in 2 tablespoons olive oil. Add ½ cup parmesan.

Once the chicken has been in the oven for 30 minutes, remove it and scatter the bread cubes around the chicken pieces. Place the tray back in the oven, and cook for 15-20 minutes, until the bread is toasted and the chicken is golden brown and cooked to 160 degrees F. Allow the chicken to rest for 10 minutes.

Add the tomatoes, fennel, basil, lemon juice, croutons, remaining parmesan, and juices from the chicken tray to the bowl used earlier for tossing the bread cubes. Add a splash more olive oil if necessary. Toss well with a large spoon. Serve the panzanella alongside the roast chicken.

Nutritional Facts

Total Fat
58g
83%
Sugar
23g
26%
Saturated Fat
23g
96%
Cholesterol
110mg
37%
Carbohydrate, by difference
104g
80%
Protein
38g
83%
Vitamin A, RAE
225µg
32%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
831mg
83%
Choline, total
60mg
14%
Fiber, total dietary
6g
24%
Folate, total
181µg
45%
Iron, Fe
7mg
39%
Magnesium, Mg
79mg
25%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
666mg
95%
Riboflavin
1mg
91%
Selenium, Se
66µg
100%
Sodium, Na
1811mg
100%
Thiamin
1mg
91%
Water
88g
3%
Zinc, Zn
5mg
63%