Tangy Citrus and Herb Roasted Chicken with Panzanella Salad

Ingredients

• 1 whole chicken giblets removed
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper freshly ground
• 2 tablespoons fresh thyme chopped
• 2 tablespoons fresh rosemary chopped
• 1 piece lemon quartered
• 1 piece orange sliced
• 4 cups day-old bread cubed
• 2 cups cherry tomatoes halved
• 1 piece cucumber sliced
• 1/2 cup red onion thinly sliced
• 1/4 cup basil leaves torn
• 3 tablespoons red wine vinegar

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 Rub the chicken with olive oil, salt, and pepper, making sure to cover all surfaces.
3. 3 Stuff the cavity of the chicken with lemon quarters, orange slices, thyme, and rosemary.
4. 4 Place the chicken on a roasting rack in a baking dish and roast in the oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
5. 5 While the chicken is roasting, prepare the Panzanella salad by toasting the bread cubes in the oven for 10-15 minutes until golden brown.
6. 6 In a large bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, and basil leaves.
7. 7 Drizzle the salad with olive oil and red wine vinegar, tossing to combine. Season with salt and pepper to taste.
8. 8 Let the salad sit for at least 10 minutes to allow the flavors to meld.
9. 9 Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
10. 10 Serve the carved chicken alongside the Panzanella salad.