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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Fast, Oven Roasted, Roasted, Sheet Pan Dinner, Simple, Tasty, Week Night Dinner
Degree of Difficulty
1wholechickencut up, skin left on, or 2 chicken breasts and 2 chicken legs, skin on.
1/2stickday old baguettecut into 1" slices and then cut into 4
1smallcucumberor half of an English cucumber
1/2smallred onionthinly sliced (optional)
5-6leavesbasil/ rolled up and sliced thinly
3tbspnwhite wine or sherry vinegar
kosher salt and ground black pepper to taste
Gather all ingredients before starting recipe.
Pre heat oven to 400°
Mix all ingredients in the vinaigrette and set aside until ready to use.
Cut up chicken into serving sized pieces. Place chicken, skin side down, on a sheet pan lined with non-stick aluminum foil.
Season with kosher salt and pepper.
Cube bread, tomatoes and peel and cube cucumber.
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.
Add cubed tomatoes, cucumbers, red onion and basil to toasted bread. Toss with the vinaigrette.
Mound salad in the middle of a serving plate and top with the roasted chicken.