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
882
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
61g
87%
Sugar
11g
12%
Saturated Fat
26g
100%
Cholesterol
68mg
23%
Carbohydrate, by difference
63g
48%
Protein
26g
57%
Vitamin A, RAE
358µg
51%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
137µg
100%
Calcium, Ca
991mg
99%
Choline, total
27mg
6%
Fiber, total dietary
6g
24%
Fluoride, F
75µg
3%
Folate, total
85µg
21%
Iron, Fe
5mg
28%
Magnesium, Mg
69mg
22%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
631mg
90%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
1961mg
100%
Water
176g
7%
Zinc, Zn
4mg
50%