Panzanella With Crisp Chicken Skin Recipes
ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA
For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
- Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.
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SHEET PAN CHICKEN THIGHS WITH WINTER PANZANELLA
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- Preheat the oven to 475˚F (245˚C). Line a large sheet pan with parchment paper or foil (if using foil, rub it lightly with oil or spritz it with cooking spray).
- In a large bowl, combine the onion, fennel, kale and garlic cloves. Using a microplane, zest the lemon and add the zest to the bowl. Thinly slice the lemon into rings and pop out the seeds. Add the lemon slices to the bowl, and drizzle in 2 tablespoons of the olive oil. Season with salt and pepper, and toss well to coat. Spread the vegetables on the prepared sheet pan. Arrange the torn baguette pieces evenly over top.
- In the same bowl you used for the vegetables (no need to wash it), add the chicken thighs, oregano, paprika, and 1 tablespoon of olive oil. Season with salt and pepper, and toss well to coat the chicken. Arrange the chicken, skin side up, on top of the vegetables and bread on the sheet pan.
- Roast the chicken for 15 minutes. Transfer the chicken to a plate (it won’t be fully cooked yet). Gently stir the vegetables and bread on the baking sheet. Rearrange the chicken on top, positioning any darkened pieces of bread under the chicken. Roast 12-15 minutes longer, or until the juices run clear and the internal temperature reads 165-170˚F (70-75˚C).
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- In a large bowl, mix together the bread cubes, chopped garlic, thyme, oregano, Parmeggiano-Reggiano, tomatoes, Salt, Pepper. Drizzle 4 Tbsp (59ml) Olive oil over the mixture and stir to mix well, aiming to coat the bread as evenly as you can. Pour the bread cubes and tomatoes over the surface of a sheet pan, in a single layer.
- Pat the chicken pieces dry. Trim any excess skin from the edges, you really just want to maintain the skin over the tops. Drizzle the remaining Tablespoon (15ml) oil over them and rub into the skin. Salt and pepper each of the thighs, bottom and top. Set the thighs atop the bread and tomato mixture on the sheet pan.
- Roast in the preheated oven 25-30 minutes. In a conventional oven, pan should be in the bottom third of the oven, and you’ll want to turn the chicken over and stir the bread and tomatoes at the 15 minute mark. For convection, place pan on the middle rack, and after 15 minutes, just stir the bread mixture, moving and bread pieces out from under the chicken to crisp.
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