Ingredients
Chicken and Vegetables
- 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), sliced into ½-inch wedges
- 1 medium zucchini (8 to 9 ounces), sliced into ½-inch half-moons
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Bread and Garnish
- 3 cups cubed sourdough bread, ciabatta or baguette (day old bread recommended)
- 1 tablespoon vinegar
- ¼ cup chopped fresh basil or parsley
- Shaved Parmesan cheese, for serving (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F and lightly spray a large rimmed sheet pan (13 x 18 inches) with olive oil to prevent sticking.
- Cut Ingredients: Cut the chicken into 1-inch pieces as evenly as possible. Slice the red onion into ½-inch wedges and the zucchini into ½-inch half-moons for uniform cooking.
- Toss Chicken and Vegetables: In a large bowl, combine the chicken, cherry tomatoes, onion, and zucchini. Add 1 tablespoon of olive oil, dried oregano, kosher salt, and black pepper, then toss everything together until well coated.
- Roast First Stage: Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Roast in the preheated oven for 18 minutes to start cooking the chicken and soften the vegetables.
- Prepare Bread Cubes: While the chicken and vegetables roast, cut your day-old bread into 1-inch cubes. Toss these cubes in a clean bowl with the remaining 2 tablespoons of olive oil and a pinch of salt, coating them well to ensure they become crispy when roasted.
- Add Bread and Roast Again: Remove the pan from the oven after the initial 18 minutes. Stir the chicken and vegetables and spread them into an even layer. Scatter the olive oil-coated bread cubes evenly over the top. Return the pan to the oven and roast for an additional 10 to 13 minutes, until the bread is golden and crisp, and the chicken is fully cooked through.
- Finish and Serve: Remove the pan from the oven and drizzle the vinegar over the ingredients. Gently toss everything so the bread absorbs some of the pan juices but remains crisp. Sprinkle with fresh basil or parsley and shaved Parmesan cheese if desired. Serve warm directly from the pan for a hearty one-pan meal.
Notes
- Using day-old bread is ideal to achieve the best texture for the toasted bread cubes.
- Chicken thighs are preferred for their flavor and juiciness but can be substituted with chicken breasts if desired.
- Adjust vinegar type and amount to taste; red vinegar or balsamic vinegar both work well.
- For an extra touch, add a pinch of crushed red pepper flakes when tossing the vegetables for a little heat.
- This dish can be served as a main course or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 31 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
