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
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
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.
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.
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.
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.