Garlic & Herb Roasted Chicken
with Sherry-Panzanella Salad
- Wheat
- Soy
- Milk
Garlic herb butter under the skin seasons these half chickens as they roast to a deep golden brown. Meanwhile grape tomatoes and shallots marinate in a sweet-tangy red pepper jam vinaigrette. You'll toast chewy ciabatta bread cubes in the luscious pan drippings, then combine them with the tomatoes and mixed greens for an unforgettable bread salad side.
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 ounce
Heirloom Grape Tomatoes
4 ounce
Mixed Greens
1 unit
Red Pepper Jam
2 unit
Half Chicken
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Adjust rack to one below top position and preheat oven to 425 degrees. Wash and dry produce.
-
Massage garlic herb butter in its package until softened, 30-60 seconds each.
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Thoroughly pat chicken* dry with paper towels.
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Using the handle end of a spoon, create a 1-2 inch opening under the chicken skin, beginning near the wing. Gently move the spoon handle further down the chicken to separate the skin from the meat. TIP: Try your best not to puncture the skin or widen the opening.
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Stuff garlic herb butter under the skin and massage it to evenly distribute across the chicken. Repeat for each half chicken, using one packet of garlic herb butter per half chicken.
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Rub skin with a drizzle of oil; season generously with salt and pepper.
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Place seasoned half chickens, skin sides up, in a large oven-safe pan (for 4 servings, use two oven-safe pans or a baking sheet). Roast until browned and cooked through, 30-40 minutes.
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Meanwhile, halve tomatoes. Halve, peel, and thinly slice shallot. Halve ciabatta horizontally; then dice into ½-inch pieces.
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In a large bowl, whisk together mustard, jam, vinegar, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until smooth.
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Stir in tomatoes and shallot; set aside until ready to use.
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Once chicken is done, transfer to a plate to rest.
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Toss diced bread in pan used to roast chicken, stirring and scraping up any browned bits, until mostly absorbed, 30-60 seconds. TIP: The pan will be very hot so be sure to use a pot holder to hold it steady while you stir!
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Return pan to oven and toast, stirring halfway through, until croutons are browned and crispy, 10-12 minutes.
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Once croutons are done, transfer chicken to a serving platter and add any resting juices from plate to croutons; stir to absorb.
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Add croutons and mixed greens to bowl with tomato-shallot dressing mixture. Toss until evenly coated.
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Place salad beside chicken and serve family style.
