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Roast chicken with panzanella salad recipe

2 ratings

For an easy alfresco feast, try this summer roast chicken with a sharing panzanella salad. This Italian-inspired side is a vibrant mix of juicy tomatoes, black olives, crunchy ciabatta croutons - and we've added roasted veg for extra oomph. See method

Serves 6
35 mins to prepare and 1 hr 35 mins to cook, depending on weight of chicken
607 calories / serving

Ingredients

1 large whole chicken, weighing 1.8-2kg
20g butter, at room temperature
10g rosemary sprigs
1 lemon, cut in half
3 red peppers, deseeded and cut into 3cm strips
2 red onions, cut into quarters
4 tbsp olive oil
½ loaf ciabatta (about 135g), torn into chunks
500g whole vine-ripened tomatoes, cut into quarters
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
8 anchovy fillets (optional)
75g black olives
10g fresh basil leaves

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2520kj
607kcal 30%
Fat
42g 59%
Saturates
10g 52%
Sugars
9g 10%
Salt
0.9g 15%

of the reference intake
Carbohydrate 18.5g Protein 36.9g Fibre 4.6g

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the chicken in a roasting tin. Loosen the skin on the breast by pushing your fingers between the meat and skin in several places. Divide the butter between each pocket, spreading it as evenly as possible, along with a few sprigs of rosemary. Squeeze half the lemon over the chicken and place the other half in the cavity. Roast in the oven for 1 hr.
Remove the tin from the oven and add the peppers and onions, spreading evenly around the chicken. Drizzle over 2 tbsp of the olive oil and scatter over the remaining rosemary leaves. Cook for the remaining time – check the pack for cooking instructions (for a 1.8kg chicken it will be a total of 1 hr 35 mins: 40 mins per kg, plus 20 mins extra).
Scatter the torn bread on a baking tray. Drizzle over the remaining 2 tbsp olive oil. Bake in the oven on a separate shelf to the chicken for 10-12 mins until golden brown.
Meanwhile, mix the tomatoes with the extra-virgin olive oil and vinegar. Set aside to marinate.
Remove the chicken when it is cooked through and the juices run clear. Allow to sit, covered with foil, for 10 mins so the meat can rest. Spoon over any juices from the tin to keep it moist.
To finish the salad, spoon the roasted peppers and onions into a bowl. Add the tomato mixture, along with the anchovies, olives and toasted bread. Top with the basil leaves and serve with the roast chicken.

Tip: Panzanella salad is a great way to use up summer produce, from tomatoes to herbs; add a chopped-up cucumber for a summery crunch. A great salad to use up stale bread – in fact, the bread is even better a few days old!

Tip: Cook once, eat twice! Roast a larger chicken and use up the leftovers in this pesto potato salad.

See all Roast chicken recipes