Sunday Roast with Panzanella Salad

Roast Chicken Ingredients

5-6 lb whole chicken

1 lemon, juiced

1 Texas Ruby Red grapefruit, juiced

2-3 tbsp Honey

1 carrot, rough chopped

2 stalks celery, rough chopped

3 large shallots, left whole with skin on

1 bulb of garlic, left whole with skin on

4 sprigs fresh Thyme

1/4 tsp Aleppo pepper, or to taste

1 tsp Grapeseed oil

1/2 cup chicken stock or water

Generous amount of salt and pepper

Roast Chicken Method

Preheat a convection roast oven to 350 degrees. Meanwhile, in a roasting pan, add the carrots, celery, shallots, garlic bulb, fresh Thyme, and stock. Set aside. In a small bowl, whisk together the citrus juice, honey, and Aleppo pepper. Set aside.

Pat the chicken dry with paper towels. Salt and pepper the bird on the inside and outside generously. Place the chicken in the roasting pan on top of the veggies. Pour over the honey citrus mix, making sure to get some inside the cavity.

Roast the chicken 1 to 2 hours, or until an instant read thermometer reads 175 degrees in the thickest section of the thigh. Allow the chicken to rest 15 to 20 minutes before serving. Garnish with additional Aleppo pepper, and finishing salt after carving, if desired.

Panzanella Salad Ingredients

2 – 4 slices homemade or bread of choice, cubed and toasted

3 garden fresh or Roma tomatoes, quartered

1/2 cup fresh basil, chiffonade

1 tsp EVOO

1 tsp Balsamic Vinegar

2 tbsp sunflower seeds

Salt and Pepper to taste

Panzanella Salad Method

Whisk the olive oil, Balsamic vinegar, salt, and pepper together in a small bowl. Set aside. In a large salad or serving bowl, toss in the bread cubes, tomato, and basil. Drizzle the vinaigrette over the bread and tomato and gently toss to incorporate. Taste and adjust seasoning as needed. Top with the sunflower seeds and serve immediately.

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