Roasted Chicken Cacciatore With Fennel Panzanella

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

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

This recipe is courtesy of Giada de Laurentiis.

4
Servings
950
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted chicken:

  • 1 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
  • 1 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
  • 1 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
64g
99%
Sugar
5g
N/A
Saturated Fat
20g
98%
Cholesterol
202mg
67%
Protein
64g
100%
Carbs
27g
9%
Vitamin A
227µg
25%
Vitamin B12
1µg
20%
Vitamin B6
1mg
48.8%
Vitamin C
22mg
37%
Vitamin D
0.7µg
0.2%
Vitamin E
4mg
19%
Vitamin K
45µg
56%
Calcium
618mg
62%
Fiber
3g
13%
Folate (food)
62µg
N/A
Folate equivalent (total)
77µg
19%
Folic acid
9µg
N/A
Iron
5mg
26%
Magnesium
99mg
25%
Monounsaturated
30g
N/A
Niacin (B3)
19mg
94%
Phosphorus
728mg
100%
Polyunsaturated
10g
N/A
Potassium
786mg
22%
Riboflavin (B2)
0.6mg
33%
Sodium
1216mg
51%
Thiamin (B1)
0.4mg
24.9%
Trans
0.2g
N/A
Zinc
5mg
33%

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