Hilary's Table Recipes
Roasted Chicken with Panzella
Wednesday, May 11, 2011
Are you looking for an easy and light weekend dinner that any chef would be proud of? Roasted Chicken with Panzella is the answer!
Ingredients
One 5-6lb pound chicken cut up
¼ cup olive oil
Salt and Pepper
¼ whole-wheat country bread, cut into ½ inch cubes, (about 4 cups)
½ red onion, chopped finely
1 lb fresh mozzarella cut into ¼ in cubes
1 clove garlic, finely chopped
Directions
• Preheat the oven to 450 digress.
• Season the chicken with 2 tablespoons of olive oil, salt and pepper
• I medium roasting pan arrange the chicken skin side up, add 2 cups of chicken broth and place in the oven
• Roast the chicken 40 to 45 minutes so that the skin is crisp and golden (165 degrees)
• Spread the bread cubes out on to a large baking sheet and toast for 10 minutes, or until golden brown
• In a large bowl combine the tomatoes, red onion, mozzarella, basil and olive oil.
• Season with salt and pepper and toss.
Ingredients
One 5-6lb pound chicken cut up
¼ cup olive oil
Salt and Pepper
¼ whole-wheat country bread, cut into ½ inch cubes, (about 4 cups)
½ red onion, chopped finely
1 lb fresh mozzarella cut into ¼ in cubes
1 clove garlic, finely chopped
Directions
• Preheat the oven to 450 digress.
• Season the chicken with 2 tablespoons of olive oil, salt and pepper
• I medium roasting pan arrange the chicken skin side up, add 2 cups of chicken broth and place in the oven
• Roast the chicken 40 to 45 minutes so that the skin is crisp and golden (165 degrees)
• Spread the bread cubes out on to a large baking sheet and toast for 10 minutes, or until golden brown
• In a large bowl combine the tomatoes, red onion, mozzarella, basil and olive oil.
• Season with salt and pepper and toss.
