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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Titus Chansa
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the vegetables were roasted to perfection. I'll definitely be making this again.
Lewis Bahati
[email protected]This recipe is a great way to get your kids to eat their vegetables. The vegetables are roasted with a little bit of olive oil and salt, so they're nice and crispy.
Shabe king67
[email protected]I'm always looking for new recipes that are easy to make and delicious. This recipe definitely fits the bill. The chicken was so juicy and flavorful, and the vegetables were roasted to perfection. I'll definitely be making this again.
EK Batt
[email protected]This recipe is perfect for a party or potluck. The chicken and vegetables can be made ahead of time, and the bread salad can be assembled just before serving.
Angel
[email protected]I love that this recipe is healthy and delicious. The chicken is lean and flavorful, and the vegetables are a great source of vitamins and minerals.
Marvin Tejada
[email protected]This recipe is a great way to use up leftover bread. The bread salad is a delicious and easy way to make a meal out of leftovers.
Timothy Cost
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the vegetables were roasted to perfection. I'll definitely be making this again.
Noor Saba
[email protected]This recipe is a great way to get your kids to eat their vegetables. The vegetables are roasted with a little bit of olive oil and salt, so they're nice and crispy.
Nil sha Noyon
[email protected]I'm always looking for new recipes that are easy to make and delicious. This recipe definitely fits the bill. The chicken was so juicy and flavorful, and the vegetables were roasted to perfection. I'll definitely be making this again.
Daina Gordon
[email protected]This recipe is perfect for a party or potluck. The chicken and vegetables can be made ahead of time, and the bread salad can be assembled just before serving.
yerus mehari
[email protected]I love that this recipe is healthy and delicious. The chicken is lean and flavorful, and the vegetables are a great source of vitamins and minerals.
Trinity Thwala
[email protected]This recipe is a great way to use up leftover chicken. The bread salad is a delicious and easy way to make a meal out of leftovers.
Michael Yunis
[email protected]I'm not a big fan of vegetables, but this recipe changed my mind. The vegetables were roasted to perfection and had a great flavor. I'll definitely be making this again.
Fatimah Durojaiye
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely fits the bill. The chicken was so juicy and flavorful, and the vegetables were roasted to perfection.
John Ngunga
[email protected]This recipe is perfect for a special occasion. The chicken is elegant and impressive, and the vegetables are a colorful and flavorful addition.
Natasha Reynolds
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to make a quick and easy meal that's still really tasty.
Tala Mohammed
[email protected]This recipe is a great weeknight meal. It's easy to make, and it's a healthy and delicious way to feed your family.
Gjhgf Ghkg
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken was so moist and tender, and the vegetables were roasted to perfection. I'll definitely be making this again.
Ahsanjutt Juttbrand
[email protected]I've made this recipe several times now, and it's always a hit. The bread salad is a great way to use up leftover bread, and it's a delicious addition to the meal.
Rik
[email protected]This roast chicken recipe is a game-changer! The chicken came out incredibly juicy and flavorful, and the vegetables were perfectly roasted. I'll definitely be making this again and again.