This is sheet pan roasted chicken on top of cubed day old baguette. The delicious juices from the chicken are absorbed during roasting to make crunchy, crispy croutons.  I added some vine ripened tomatoes, a few slices of cucumber drizzled with a light vinaigrette and… this is Panzanella!

 

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  • Course Chicken, Dinner
  • Cuisine American
  • Keyword Fast, Oven Roasted, Roasted, Sheet Pan Dinner, Simple, Tasty, Week Night Dinner
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
10minutes 55 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
10minutes 55 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 whole chicken cut up, skin left on, or 2 chicken breasts and 2 chicken legs, skin on.
  • 1/2 stick day old baguette cut into 1" slices and then cut into 4
  • 2 tomatoes vine ripened
  • 1 small cucumber or half of an English cucumber
  • 1/2 small red onion thinly sliced (optional)
  • 5-6 leaves basil/ rolled up and sliced thinly
  • Vinaigrette
  • 1 tsp grated garlic
  • 1/2 tbspn Dijon mustard
  • 3 tbspn white wine or sherry vinegar
  • 1/2 cup olive oil
  • kosher salt and ground black pepper to taste
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 400°
  3. Mix all ingredients in the vinaigrette and set aside until ready to use.
  4. Cut up chicken into serving sized pieces. Place chicken, skin side down, on a sheet pan lined with non-stick aluminum foil.
  5. Season with kosher salt and pepper.
  6. Cube bread, tomatoes and peel and cube cucumber.
  7. Place chicken in a pre-heated oven and bake for 15 minutes, then turn the chicken so that it is skin side up and add the cubed bread and bake until the bread cubes are toasted and brown, another 15 minutes. Remove bread from the sheet and add to a deep salad bowl. Continue to bake chicken for a 5-6 minutes, or until the skin is golden.
  8. Add cubed tomatoes, cucumbers, red onion and basil to toasted bread. Toss with the vinaigrette.
  9. Mound salad in the middle of a serving plate and top with the roasted chicken.

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