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Roasted Chicken And Bread Salad For A Hearty Meal

A comforting dish that brings together tender roasted chicken and crispy bread in a vibrant salad.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Roasting Pan
  • Mixing Bowl

Ingredients

Main Ingredients

  • 1 whole Whole Chicken (about 4-5 pounds) Season generously for maximum flavor.
  • 4 cups Stale Bread, cubed Use a hearty bread like ciabatta or sourdough.
  • 1/4 cup Olive Oil Use high-quality extra virgin olive oil.
  • 1/4 cup Fresh Herbs (mixed parsley and basil) Elevates the dish with vibrant flavors.
  • 4 cloves Garlic, minced Roasting mellows its sharpness.
  • 1 whole Lemon, juiced Brightens the flavors.
  • to taste Salt and Pepper Essential seasonings to enhance flavors.
  • 4 cups Mixed Greens, for serving Provides a refreshing base for the salad.
  • 1 cup Cherry Tomatoes, halved Adds sweetness and acidity.
  • 1 small Red Onion, thinly sliced Gives a sharp, slightly sweet flavor.

Instructions

  • Preheat your oven to 425°F (220°C).
  • Rinse the whole chicken under cold water and pat it dry with paper towels.
  • In a small bowl, combine olive oil, minced garlic, salt, and pepper. Rub this mixture all over the chicken.
  • Squeeze the juice of one lemon over the chicken and place the lemon halves inside the cavity along with some fresh herbs.
  • Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
  • Prepare the stale bread by cutting it into bite-sized cubes and placing them in a large mixing bowl. Drizzle with olive oil and season with salt and pepper.
  • After 30 minutes, add the cubed bread to the roasting pan, surrounding the chicken.
  • Continue roasting until the chicken is cooked and the bread is golden and crispy.
  • Let the chicken rest for 10-15 minutes before carving it into pieces.
  • In a large bowl, combine mixed greens, halved cherry tomatoes, and thinly sliced red onion. Toss gently.
  • Add the chicken pieces and roasted bread cubes to the salad bowl.
  • Drizzle with additional olive oil and squeeze fresh lemon juice over the top. Toss gently to combine.
  • Serve warm, garnished with extra herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.