Roast chicken and tomato peach panzanella

Roast Chicken with Tomato and Peach Panzanella Ingredients: Chicken Tomatoes Peaches Sourdough bread Basil Vinegar Shallot 1) Prepare the ingredients: - Slice the peaches in half, twist them loose from the pits, and cut into wedges.

- Cut the tomatoes into wedges comparable to the peaches. Trim away any stem or core.

- Large dice the sourdough bread.

- Pick the basil leaves from the stems.

- Peel and discard the papery skin from the shallot. Thinly slice shallot.

- Season the chicken generously with salt and pepper on all sides. Lay on a paper towel lined plate.

- Heat the oven to 425 degrees.

2) Roast the chicken: - Heat 2 teaspoons olive oil in an oven-safe saute pan over medium-high until hot. Gently add seasoned chicken and cook, undisturbed, for 3 minutes. Transfer the pan to the oven and roast for 10 minutes. Gently flip pieces and return to oven for 5 minutes more. Transfer cooked chicken to a plate to rest for 10 minutes.

3) Macerate the shallots: - While the chicken cooks, combine the sliced shallots and vinegar in a small bowl and mix to combine.

4) Toast the bread: - While the chicken cooks, arrange the diced sourdough on a sheet pan, drizzle with olive oil, and season with salt and pepper. Transfer to the oven (with the chicken) and toast until deeply browned in spots, but still a bit chewy in the middle, about 5 minutes. Remove from oven to cool.

5) Make the panzanella: - In a mixing bowl, combine the peach wedges, tomatoes wedges, macerated shallots (and all the vinegar), and toasted sourdough and drizzle generously with olive oil and season with salt and pepper. Tear the basil leaves and toss to combine.

6) Plate your dish: - Divide the panzanella between 2 dishes and serve the roasted chicken alongside. Enjoy!