Italian Sheet Pan Chicken with Bread Salad

This dish is full of vibrant fresh produce and the marinade has all of the flavors of a classic cacciatore with a little extra oomph from the smoked paprika!

I'm always on the lookout for classic recipes with a modern twist and this recipe from Giada De Laurentiis's cookbook totally fits the bill.

for the chicken - garlic clove - onion powder - fennel seeds, toasted - dried oregano - kosher salt - smoked hot paprika - vegetable juice cocktail - extra-virgin olive oil - chicken, cut into 6 pieces


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for the bread salad - diced gluten free baguette - olive oil - freshly Parmigiano-Reggiano - cherry tomatoes, halved - fennel bulb - fresh basil leaves, torn - fresh lemon juice


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Place the garlic, onion powder, fennel seeds, oregano, salt, paprika, vegetable juice, and olive oil in the bowl of a food processor and puree. Place chicken in a resealable plastic bag. Add the paste to the bag and rub the marinade all over the chicken. Seal and marinate in the refrigerator for 4-8 hrs.

Step 1

Place one rack in the middle rack and another on the top rack. Preheat the oven to 400°F. Remove the chicken from the bag and arrange the pieces on a rimmed baking sheet. Place in the oven on the middle rack and roast for 30 minutes.

Step 2

Toss the bread cubes with olive oil and the Parmigiano-Reggiano. When the chicken has roasted for 30 minutes, remove from the oven and scatter the bread cubes around the pan. Return to the oven, on the top rack for 15-20 minutes. Remove from the oven and let the chicken rest for 10 minutes.

Step 3

In the same bowl, combine the tomatoes, fennel, basil, lemon juice, the toasted bread cubes, Parmigiano-Reggiano, and all of the juices from the chicken tray. Add a bit of extra-virgin olive oil, if needed, and toss well. Serve the bread salad alongside the roasted chicken.

Step 4