Pesto Rubbed Chicken with Panzanella
A whole chicken rubbed under the skin with pesto and roasted, served over a broiler-charred bread and tomato panzanella tossed in a garlic-lemon vinaigrette.
Ingredients
A precise ingredient list wasn’t published for this recipe — see the directions for what’s used.
Directions
Loosen the skin from the chicken and spread ½ cup pesto between the skin and the meat. Season generously with salt and pepper and set aside.
For the panzanella: brush bread slices with oil and toss tomatoes and bell pepper with oil, salt and pepper. Broil until the bread is toasted and the tomatoes begin to burst, about 5 minutes; continue broiling the pepper until charred all over, about 7 minutes more. Peel, seed and slice the pepper, then combine with the tomatoes, arugula, olives, parsley, onion and cucumber. Cube the toasted bread and add it to the salad.
Roast the chicken at 475°, skin side up, for 25 minutes; rub with the remaining pesto and continue roasting until it reaches 165° internally, about 5 minutes more. Rest, tented with foil, 20 minutes.
Whisk together the remaining olive oil, vinegar, roasted garlic, lemon juice and zest; toss with the bread salad. Plate the panzanella and set the chicken on top, spooning any resting juices over everything.