Roasted Chicken Cacciatore With Fennel Panzanella

Roasted Chicken Cacciatore With Fennel Panzanella
3.5 from 4 ratings
Roasted chicken served with a summery panzanella salad makes a wonderful summertime dinner.This recipe is courtesy of Giada de Laurentiis.
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon onion powder
  • 1 teaspoon fennel seeds, toasted
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 3 tablespoon tomato juice
  • 3 tablespoon extra-virgin olive oil
  • 1 3-pound chicken, cut into 6 pieces
  • 3 cup diced bread
  • 2 tablespoon 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
  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. 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.
  5. Toss the bread cubes in 2 tablespoons olive oil. Add ½ cup parmesan.
  6. 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.
  7. 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.