Chicken Panzanella

Chicken Panzanella


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

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Chicken paired with a classic Italian bread salad is a nice dish for both weeknights and weekends.

  • 1 Pound Chicken Pieces (Breasts, Legs, Thighs)
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Dried Sage
  • 1 Teaspoon Ground Cumin
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 1 Lemon (Juiced)
  • 2 Tablespoons Olive Oil
  • Panzanella
  • 1/2 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 6 Cups Cubed Day Old Crusty Bread
  • 4 Tomatoes (Sliced)
  • 1 Small Red Onion (Sliced)
  • 1/2 Cup Pitted Olives
  • 1/2 Cup Torn Basil Leaves
  1. Preheat oven to 450 degrees.
  2. Set rack over a baking sheet. Set aside.
  3. In small-size bowl combine paprika, sage, cumin, kosher salt, and pepper.
  4. Place chicken pieces on rack. Rub with lemon juice. Drizzle olive oil over chicken. Rub with spice mix.
  5. Place in oven 45 to 50 minutes. Remove from oven and set aside.
  6. In large-size bowl whisk olive oil with vinegar, kosher salt, and pepper. Add bread tomatoes, onion, olives, and basil. Toss well.
  7. Transfer chicken to platter and serve with panatela.
  8. Serve Immediately
  9. Serves 4
  10. Prep Time: 30 Minutes Cook Time: 50 Minutes Total Time: 80 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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