Chicken Panzanella

We love panzanella around here. If I made this bread salad every day, I do not think anyone in my family would complain. This recipe incorporates the bread salad and baked chicken drumsticks. It is a very light summer meal, inexpensive and quick to put together. You can add any herbs and spices to change the flavor combo. I just used garlic powder, sea salt and freshly ground pepper. You can also use chicken breasts or thighs. Really, it is a versatile and forgiving recipe. There are  tons of panzanella recipes out there, but this is the one that I use. Quick and easy.

Baked Chicken Panzanella


Ingredients


chicken:
12 skin-on organic chicken legs/drumsticks
1-2 T olive oil
garlic powder to taste
sea salt to taste
freshly ground pepper , to taste

panzanella (bread salad)
1 loaf italian bread
1/4 c olive oil
2 T red wine vinegar
1 garlic clove, minced
salt and pepper, to taste
1 medium red onion, diced
1 pint cherry or grape tomatoes, halved
Basil leaves (for garnish)


Preheat oven to 425*. Lightly grease a roasting pan. Coat the chicken with olive oil and sprinkle all sides with garlic powder, salt and pepper. Rub into the skin. Place on the roasting pan and roast for 35-45 minutes, turning halfway through, or until chicken is cooked through and the skin is crispy.

While the chicken is baking , cut the italian bread loaf into cubes and place in a large bowl. Add the onions and tomatoes and mix well to incorporate. In a medium bowl, combine the red wine vinegar, garlic, salt and pepper. With a whisk, slowly pour in the olive oil and whisk until emulsified. Pour over the bread salad and mix well. (If you like a wetter salad, double the ingredients to the dressing )

Place bread salad into a casserole dish and add the baked chicken on top. Sprinkle with fresh chopped basil, if desired.

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