Roasted Chicken with Peppers and Focaccia
Course: DinnerCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesThis was a hit with my family. The only thing I will change the next time is either toast the focaccia or add it towards the end of the cooking so there is some texture. The flavors are delicious and you can prep the morning or the day before by blistering the peppers. I served this with roasted asparagus and steamed rice. It was a perfect dish for a cold, winter day. You could easily make this in the summer but turn it into a Panzanella.
Ingredients
1 whole chicken, cut in half, have the butcher do it for you
1 Tablespoon dried oregano
1 Tablespoon plus 1 1/2 teaspoons flaky sea salt
Fresh ground pepper
3/4 cup + 1/4 cup red wine vinegar
5 bell peppers, red and green
1 loaf focaccia, lightly toasted
2 small heads garlic, cut in half
1/2 olive oil
Directions
- Place the chicken in a 13x9x2 baking dish. Season the halves with 1Tablespoon flaky salt, fresh ground peppers and half of the dried oregano. Drizzle with 3/4 cup vinegar and cover and refrigerate for up 2 hours.
- Move the rack in the oven about 4 inches away from the broiler and place the peppers on the rack and blister on all sides. Stay close it goes by quickly. Using tongs to try and evenly blister. Place the peppers in a bowl and cover with plastic wrap for 10 minutes.
- In a bowl, mix 1/4 cup vinegar, flaky salt, fresh ground pepper and the remaining dried oregano. After 10 minutes, discard the plastic wrap, and carefully remove the skin from the peppers, stem them and tear into strips, place in the bowl with the vinegar. Toss to coat the peppers in the vinegar mixture.
- Preheat oven to 450. Cut the focaccia in half and place in the baking dish under the chicken halves, distribute the peppers and juices around. Drizzle olive oil over dish and roast about 1 hour, until internal temperature reaches 165 on an instant read thermometer. If peppers and bread begin to blacken cover loosely with foil to finishing cooking.
- Serve with your favorite grain: rice, farro, polenta, couscous and a green vegetable. Roasted Brussels go nicely.
