ROAST CHICKEN WITH BROILED-VEGETABLE-AND-BREAD SALAD
It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature, or as leftovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1 tablespoon salt, and season with pepper. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour (or refrigerate up to 24 hours, and bring to room temperature) before roasting.
- Preheat oven to 475 degrees. Place a baking dish or ovenproof skillet just large enough to fit chicken in oven 5 minutes. Pat chicken dry, then place breast side up in hot baking dish. Roast, rotating dish and basting once, until skin is golden and chicken is 160 degrees in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve.
- Skim fat from juices in baking dish. Pour remaining juices (about 2 tablespoons) into a measuring cup; add oil to come to 1/4 cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt; season with pepper.
- Preheat broiler. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces, and place in a bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets; broil about 8 inches from heat source until browned and tender, 10 to 12 minutes, flipping halfway through. Cut into bite-size pieces, and add to bowl. Add Swiss chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter, and top with chicken. Serve remaining dressing on the side.
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TheWeird World
[email protected]I loved the bread salad in this recipe.
Mintu Miah
[email protected]This recipe was easy to follow and the chicken was delicious.
Jacob Maro
[email protected]This was a great recipe! I will definitely be making it again.
Sid Mady
[email protected]I would definitely recommend this recipe to others.
Krishna Thapa
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Ana Portugal
[email protected]I'm not a big fan of roasted vegetables, but I loved them in this recipe. They were so flavorful and tender.
Shaheed Ali
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so juicy and flavorful.
Rishen Rathnasekara
[email protected]I love the bread salad in this recipe. It's so refreshing and flavorful.
Dreamy Liz
[email protected]This recipe is a great way to use up leftover vegetables. I added some carrots and celery to the roasting pan, and they were delicious.
Siyanda Osthini
[email protected]The chicken was a bit dry, but the vegetables were delicious. I think I'll try brining the chicken next time.
Sinethemba Foster
[email protected]This was my first time making roast chicken, and it turned out great! The recipe was easy to follow and the chicken was delicious. I will definitely be making this again.
Clara Chida
[email protected]I've made this recipe several times now, and it's always a winner. The chicken is always cooked perfectly, and the vegetables are roasted to perfection. I love that this recipe is so easy to follow, even for a beginner cook.
Kati Brian
[email protected]This roast chicken recipe was a hit with my family! The chicken was juicy and flavorful, and the vegetables were perfectly roasted. I especially loved the bread salad, which was a refreshing and flavorful addition to the meal.