Tomato and Parmasen Roasted Chicken
with Zesty Sweet Pepper Panzanella
This meal is bursting with tomato flavours sand sure to brighten up your dinner time, anytime! A half chicken is brushed with a tomato butter then roasted atop a tomato and pepper medley the same time that garlic croutons are crisping in the oven for a punchy little panzanella salad. Get ready to have your tastebuds rocket off their launchers!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
550 g
Poulet en crapaudine
2 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
227 g
Tomates cerises anciennes
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
7 g
Basilic
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Noix, Soya, Sulfites)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
2 pièce(s)
Gousses d'ail
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
Pas inclus dans votre livraison
½ cc
Sel*
1 cs
Beurre*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, halve, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Add peppers, garlic, tomatoes, half the onions, half the vinegar and 1 tbsp oil (dbl for 4 ppl) to a 8x8 baking dish (for 4 ppl use a 9x13 dish).
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan on medium-high heat.
- Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted, then transfer to a small bowl.
- Add pesto to butter and stir to combine.
- Carefully wipe pan dry.
- Reheat the same pan from step 2 over medium (medium-high for 4 ppl). While pan is heating, pat chicken dry with paper towels. Then season all over with salt and pepper.
- Once hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken, skin side down. (NOTE: does this need to be done in batches for 4 p?)
- Cook until golden brown, 4-5 min per side.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Place chicken on top of veggies in baking dish, then brush evenly with the tomato butter.
- Roast in the bottom of the oven until veggies are softened and chicken is cooked through,25-30 min (for 4 ppl, cook for 35-40 min)
- While chicken roasts, cut ciabatta into 1-inch pieces.
- Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in top of the middle of oven, stirring halfway through until golden brown on all sides, 8-10 mins.
- Add onions, remaining vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves and onions begin to soften, 1-2 min.
- Remove the pot from heat. Transfer onions, including liquid, to a medium bowl.
- Set aside in the fridge to cool. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!)
- Remove casserole dish from the oven and carefully transfer chicken onto cutting board.
- Drain pickled onions from liquid.
- Add croutons and onions to baking dish with veggies, then toss to combine.
- Tear basil leaves by hand into veggies, stir in half the Parmesan cheese. Season with salt and pepper, then divide between plates.
- Carve chicken and divide between plates. Sprinkle remaining Parmesan over top.