RECIPE

Roasted-Chicken Bread Salad with Peas

PREP: 20 MINS

TOTAL: 2 HRS

Serves 4 to 6

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Johnny Miller

Directions

1.

Preheat oven to 450°. Let chicken stand at room temperature 30 minutes.

2.

Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.

3.

Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160°, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.

4.

Skim fat from skillet; discard. Whisk lemon juice and ¼ cup oil into skillet, then season with salt and pepper.

5.

Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.

6.

In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.

Ingredients

  • 1 whole chicken (about 3 1/2 pounds)
  • 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
  • 1 cup sugar snap peas, trimmed
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 loaf rustic bread, such as pugliese, cut into 1 1/2-inch cubes (5 packed cups)
  • 1 cup pea shoots, for serving

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