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 cup red onion, thinly sliced
• 1 cup basil leaves, torn
• 3 tablespoons red wine vinegar

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Rub the chicken with olive oil, salt, and pepper, making sure to cover all surfaces.
3. 03
   Stuff the cavity of the chicken with lemon quarters, orange slices, thyme, and rosemary.
4. 04
   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. 05
   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. 06
   In a large bowl, combine the toasted bread cubes, cherry tomatoes, cucumber, red onion, and basil leaves.
7. 07
   Drizzle the salad with olive oil and red wine vinegar, tossing to combine. Season with salt and pepper to taste.
8. 08
   Let the salad sit for at least 10 minutes to allow the flavors to meld.
9. 09
   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.