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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- One 3 1/2-pound chicken
- Kosher salt and freshly ground pepper
- 7 tablespoons extra-virgin olive oil
- 5 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- One 1-pound loaf of sourdough bread, cut into 1-inch cubes
- 3 medium tomatoes, cut into 1/2-inch dice
Method
- In a large glass baking dish, season the chicken all over with salt and pepper.
- Rub the chicken with 2 tablespoons each of the olive oil and lemon juice as well as the 2 teaspoons of lemon zest.
- Cover and refrigerate for at least 2 hours or up to 6 hours.
- Preheat the oven to 450.
- Spread the bread cubes in a medium roasting pan, then set a rack in the pan.
- Place the chicken on the rack breast side up and roast for about 20 minutes, until beginning to brown.
- Turn the chicken and roast breast side down for about 20 minutes, until beginning to brown.
- Reduce the oven temperature to 375.
- Turn the chicken breast side up and roast for about 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 165.
- Transfer the chicken to a cutting board and let rest for 10 minutes.
- In a large bowl, toss the toasted bread cubes with the tomatoes and the remaining 5 tablespoons of olive oil and 3 tablespoons of lemon juice; season with salt and pepper.
- Carve the chicken and pour any juices over the bread salad.
