Roast Chicken and Charred Bread Salad
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18 INGREDIENTS • 14 STEPS • 1DAY 2HRS

Roast Chicken and Charred Bread Salad

Relish in roast chicken and charred bread salad, where juicy, herb-infused chicken meets the smoky crunch of toasted bread, peaches, and tomatoes, tossed in a zesty dressing and finished with creamy burrata. This dish is a harmonious blend of textures and flavors, perfectly roasted for your delight.
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Relish in roast chicken and charred bread salad, where juicy, herb-infused chicken meets the smoky crunch of toasted bread, peaches, and tomatoes, tossed in a zesty dressing and finished with creamy burrata. This dish is a harmonious blend of textures and flavors, perfectly roasted for your delight.
author_avatar
Zoya Biglary
Zoya Biglary is changing the world of plant-based raw fish one sea algae at a time. She is a first generation American Persian woman, aka the "fruity Persian," who tells engaging stories about her life while showing off her impressive fruit-cutting skills.
https://www.youtube.com/playlist?list=PLJo-G1syw_kQ73_vCD_1R-0T6Vamk9hW5
1DAY 2HRS
Total Time
Ingredients
Servings
8
us / metric
Roasted Chicken
Whole Chicken
1
(4 lb)
Whole Chicken
Fresh Thyme
4 sprigs
Fresh Thyme
Fresh Rosemary
4 sprigs
Fresh Rosemary
Garlic
4 cloves
Large Garlic, roughly smashed
Kosher Salt
to taste
Kosher Salt
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Charred Bread Salad
Ciabatta Bread
1
(8 oz)
Ciabatta Bread, day old
Shallot
1
Small Shallot, diced
Red Wine Vinegar
1/2 cup
Red Wine Vinegar
Extra-Virgin Olive Oil
2/3 cup
Extra-Virgin Olive Oil
plus extra for toasting the bread
Dried Oregano
1 tsp
Dried Oregano
Cane Sugar
1/2 tsp
Cane Sugar
Yellow Peach
2
Yellow Peaches, ripe, sliced
Heirloom Tomato
2
Heirloom Tomatoes, sliced
Toasted Pine Nuts
4 Tbsp
Toasted Pine Nuts
Fresh Basil
1 bunch
Fresh Basil, torn
Burrata Cheese
2 cups
Burrata Cheese
Love This Recipe?
author_avatar
Zoya Biglary
Zoya Biglary is changing the world of plant-based raw fish one sea algae at a time. She is a first generation American Persian woman, aka the "fruity Persian," who tells engaging stories about her life while showing off her impressive fruit-cutting skills.
https://www.youtube.com/playlist?list=PLJo-G1syw_kQ73_vCD_1R-0T6Vamk9hW5
Cooking InstructionsHide images
step 1
Prep the chicken: Rinse the Whole Chicken (1) and pat very dry inside and out. Using your fingers, loosen skin from breast and thighs without tearing it and tuck a sprig of Fresh Rosemary (4 sprigs) Fresh Thyme (4 sprigs) and Garlic (4 cloves) into each of the 4 pockets.
step 2
Using butcher’s twine, tie the chicken’s legs together.
step 3
Next, tuck the chicken wings behind the back of the chicken so they are firmly hooked behind the back making the chicken more compact.
step 4
Liberally season chicken all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) Loosely cover and refrigerate for at least 24 hours and up to 3 days.
step 5
Toast bread: Heat broiler with rack 6 inches from the heat. Put Ciabatta Bread (1) on a baking sheet and brush with 3 tablespoons of the Extra-Virgin Olive Oil (2/3 cup)
step 6
Broil until golden brown, 2 to 3 minutes per side to cool.
step 7
Roast chicken: Preheat the oven to 475°F (250℃).
step 8
In a hot pan, add ¼ cup of Extra-Virgin Olive Oil (4 Tbsp)
step 9
Pat the chicken dry, put in skillet breast side up, and roast in the oven for 45 minutes. Turn chicken over and roast for 10–15 minutes in the oven, then flip back over to crisp breast skin, 5–10 minutes.
step 10
Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate to rest. Using a thermometer, check that the internal temperature of the chicken read 165 degrees.
step 11
Make dressing: Peel and finely slice the Shallot (1) then put them into a small bowl; add the Red Wine Vinegar (1/2 cup) and a pinch of salt. Macerate for 5-10 minutes. Whisk in the remaining olive oil, Dried Oregano (1 tsp) and Cane Sugar (1/2 tsp) Set aside.
step 12
Make the salad: Tear the bread into chunks and scatter over the salad dressing, add Yellow Peaches (2) Heirloom Tomatoes (2) Toasted Pine Nuts (4 Tbsp) Fresh Basil (1 bunch) and toss. Taste and season with additional salt and pepper, and leave it to soak for 10 minutes before serving.
step 13
Slice chicken and serve over bread salad.
step 14
Top with Burrata Cheese (2 cups) and enjoy.
step 14 Top with Burrata Cheese (2 cups) and enjoy.
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RECIPES TAG
American
Chicken
Date Night
Shellfish-Free
Dinner
Spring
Summer
Valentine's Day
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