Cookwith

Name: Mediterranean Herb-Roasted Chicken with Summer Panzanella
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 15 servings
Ingredients: 15 bone-in, skin-on chicken thighs; 1/3 cup olive oil; 2 lemons, zested and juiced; 6 garlic cloves, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 2 tbsp fresh oregano, chopped; 2 tsp kosher salt; 1 tsp black pepper; 2 lbs cherry tomatoes, halved; 2 English cucumbers, chopped; 2 red onions, thinly sliced; 2 bell peppers (red and yellow), chopped; 1 large loaf crusty sourdough bread, cut into 1-inch cubes; 1/2 cup extra virgin olive oil (for salad); 3 tbsp red wine vinegar; 1/2 cup kalamata olives, pitted and halved; 1/2 cup feta cheese, crumbled; 1/2 cup fresh basil, torn

Mediterranean Herb-Roasted Chicken with Summer Panzanella

TangyPasta8987

This festive Mediterranean-inspired dinner party centerpiece brings the flavors of the season to your table. Herb-roasted chicken thighs are juicy and aromatic, with a crispy golden skin and zesty lemon notes. The summer panzanella salad bursts with color and texture—juicy tomatoes, crisp cucumbers, tangy feta, and toasted sourdough all tossed in a bright vinaigrette. Designed for easy serving and sharing, this platter is perfect for warm-weather entertaining and is sure to impress a crowd. The make-ahead elements and room-temperature serving style keep things stress-free for the host.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, whisk together olive oil, lemon zest and juice, garlic, rosemary, thyme, oregano, salt, and pepper. Add chicken thighs and toss to coat. Marinate for at least 30 minutes (up to 4 hours).
Arrange chicken thighs skin-side up on two rimmed baking sheets. Roast for 35-40 minutes until skin is golden and juices run clear.
While the chicken roasts, toss sourdough cubes with a drizzle of olive oil. Spread on a baking sheet and toast in the oven for 10 minutes until golden and crisp. Let cool.
In a very large bowl, combine cherry tomatoes, cucumbers, red onions, bell peppers, olives, feta, and toasted bread cubes.
In a small bowl, whisk together extra virgin olive oil and red wine vinegar. Pour over the salad and toss well. Fold in fresh basil.
Let the salad sit for 15 minutes to absorb flavors. Taste and adjust seasoning as needed.
Arrange chicken on a large platter surrounded by the panzanella salad. Garnish with extra basil and lemon wedges. Serve family-style.