The Ultimate Roasted Chicken Panzanella Salad - Instructions Continued
Place the chicken on a rack set in a roasting pan, breast side up. Roast the chicken
for 30 minutes, reduce the heat to 350 F, and continue to roast until an instant-read
thermometer inserted into the thickest part of the thigh (not touching the bone)
registers 170 F, about 45 to 50 minutes more. Transfer the chicken to a cutting board,
cover loosely with aluminum foil and let rest for 15 minutes before carving.
To prepare the panzanella, place the tomatoes in a large mixing bowl. Add the red wine
vinegar and salt and stir to combine. Let sit for 15 minutes. In a small bowl, place
the diced red onion and add ice water to cover. Let sit for 15 minutes, then drain
thoroughly. Add the onion, olive oil and cucumber to the tomatoes and stir to combine.
Add in the bread, arugula and basil and stir to combine. Season with salt and pepper