Roast Chicken With Asparagus Panzanella

Name: Roast Chicken With Asparagus Panzanella
Total time: 75 min
Yield: 4
Ingredients: 1 large chicken, about 4 to 5 pounds; 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for drizzling; Kosher salt and fresh ground black pepper; 1/2 medium red onion, very thinly sliced; 1 (1-pound) bunch asparagus, trimmed; 3 Persian cucumbers, 2 very thinly sliced, 1 peeled and cut into chunks; 1/4 cup red wine vinegar; 1/2 pound baguette, stale or toasted until firm, cut into 1-inch cubes (about 6 cups)

Total 1h 15m

This delicious roast chicken with asparagus panzanella is the perfect springtime dish. Tender, juicy chicken is roasted to perfection and served alongside a vibrant panzanella salad filled with crunchy bread, fresh asparagus, and tangy red onion. A drizzle of extra-virgin olive oil adds the finishing touch to this delightful meal.

Asparagus

Bread

Chicken

Panzanella

Salad