Barefoot Bloggers: Panzanella and Lemon (Butterflied) Chicken

I would highly recommend that you try these recipes! I made them both for dinner one evening this last weekend and they are wonderful! My husband didn't care for the panzanella salad only because he doesn't like the vegetables included...although he did pick out some of the bread pieces. I on the other hand loved it! I was a little leery at first as I've never had a "bread" salad. I also don't like soggy bread, but the nice thing was, once I mixed the bread in and served it up, the bread was still crunchy from being toasted! I was a little intimidated to use a whole chicken for the lemon chicken and attempt to butterfly it, so instead I substituted chicken breasts which is more our serving size anyway. I couldn't really taste the rosemary on my chicken, but the lemon flavor was great. The chicken was moist and had a nice refreshing taste. I will definitely make these recipes again!



Panzanella (from Barefoot Contessa Parties!)
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette: 1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.



Butterflied Chicken (Barefoot Contessa)
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped 1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens. Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.