The chicken was presalted two days before roasting.
I slipped fresh sprigs of fresh rosemary and thyme just under the skin.
Roasted at 500°F
and served with a Bread Salad
The salad was actually a cross between a Panzanella Salad and the Zuni Cafe’s Bread Salad.
I tossed sauted garlic in the drippings from the chicken and then tossed in the bread cubes and baked just long enough to start toasting the bread.
The toasted bread cubes were then tossed into the bowl of tomatoes, red and yellow peppers, green onions, olives and fresh basil.
Dressed with a little olive oil and red wine vinegar seasoned with a little more garlic, and salt and pepper.