Sheet Pan Chicken Panzanella

By Rachel Cooks

Ingredients

1 pound boneless skinless chicken thighs
3 tablespoons extra virgin olive oil, divided
1 pint cherry or grape tomatoes
1 small red onion ((or ½ a large onion))
1 medium zucchini ((8 to 9 ounces))
1 teaspoon dried oregano
¾ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
3 cups cubed sourdough bread, ciabatta or baguette ((day old bread is best, see note))
1 tablespoon red wine vinegar
¼ cup chopped fresh basil or parsley
shaved Parmesan cheese, for serving ((optional))

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 425°F and spray a large rimmed sheet pan (13 x 18 inches) lightly with olive oil.

Cut chicken into 1-inch pieces, as evenly as possible. Slice the onion into ½- inch wedges, and zucchini into ½-inch half-moons.

In a large bowl, toss the chicken, tomatoes, onion and zucchini with 1 tablespoon olive oil, oregano, salt, and pepper until well coated. Add to prepared pan and spread into an even layer.

Roast the chicken and vegetables for 18 minutes.

Meanwhile, cut the bread into 1-inch cubes. In a clean bowl, toss the bread cubes with the remaining 2 tablespoons olive oil and a pinch of salt.

After the chicken and vegetables have cooked for 18 minutes, remove the pan from the oven and stir. Arrange the chicken and vegetables into an even layer and scatter the bread cubes evenly over the top.

Return the pan to the oven and roast 10 to 13 minutes more, until the bread is golden and crisp, and the chicken is cooked through.

Remove the pan from the oven and drizzle/sprinkle with the red wine vinegar. Gently toss everything together so the bread absorbs some of the pan juices but stays crisp. Sprinkle with fresh herbs and shaved Parmesan if using, then serve warm straight from the pan.