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Roasted Chicken with Bread Salad

Makes: 4  servings Prep 35 mins Cook 25 mins

Ingredients

  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  dried rosemary, crumbled
  • 1/2 teaspoon  dried thyme
  • 6 chicken thighs (1-1/4 to 1-1/2 lbs.)
  • 1 tablespoon  plus 1 teaspoon olive oil
  • 3 teaspoons  minced garlic divided
  • 1/2 cup  red wine vinegar
  • 3/4 cup  chicken broth
  • 1 teaspoon  Dijon mustard
  • 6 cups  cubed sourdough bread
  • 1 teaspoon  poultry seasoning
  • Half a 10-ounce bag spinach, chopped
  • 1 tablespoon  fresh lemon juice

Directions

1. Heat oven to 350 degrees F. Combine salt, pepper, rosemary and thyme in cup. Spread a pinch of herb mixture under skin of each chicken thigh; sprinkle remaining herbmixture over the chicken.

2. Heat 1 teaspoon oil in large skillet over medium-high heat. Add chicken, skin side down; brown 4 to 5 minutes. Turn and brown 4 to 5 minutes more. Drain all but 2 tablespoons drippings.

3. Add 1 teaspoon garlic to skillet; cook 15 seconds. Add vinegar; boil 1 minute. Add broth and mustard; return to boil. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Arrange chicken on 4 plates, reserving sauce.

4. Meanwhile, combine bread, remaining 1 tablespoon oil, 2 teaspoons garlic and poultry seasoning in bowl; toss. Spread bread mixture on cookie sheet; bake 10 minutes. Return bread to bowl; toss with spinach, sauce from chicken and lemon juice. Serve with chicken. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)490,
  • Fat, total(g)26,
  • chol.(mg)80,
  • sat. fat(g)6,
  • carb.(g)35,
  • pro.(g)27,
  • sodium(mg)983,
  • Percent Daily Values are based on a 2,000 calorie diet