OUR NEW AGATA & VALENTINA GLUTEN FREE STORE IS ONLINE!!!
Using your fingers, loosen the skin from chicken and spread ½ cup of pesto in between the skin and the mea. Transfer chicken to a baking sheet and season generously with salt and pepper; set aside. Make the Panzanella: Arrange your oven rack about 4’’ from the boiler and heat your broiler to high. Brush the bread slices with oil and toss tomatoes and bell pepper with 2.tbsp. Oil; season all with salt and pepper. Place bread and vegetables in oven and cook, turning as needed, until bread is toasted and tomatoes begin to burst, about 5 minutes. Remove bread and tomatoes, and continue cooking bell pepper until its charred all over, about 7 minutes more. Let pepper cool, and then peel and remove seeds, thinly slice and transfer to a large bowl with tomatoes, arugula, olives, parsley, onion, and cucumber. Cut bread slices into 1 ½ “ cubes and add to salad. Pre-heat your oven to 475°, and cook chicken, skin side up for 25 minutes; rub with remaining pesto and cook until chicken reaches an internal temperature of 165° (approx. 5 minutes more). Transfer chicken to a plate and tent with foil; rest for 20 minutes. To serve, whisk together remaining olive oil, vinegar, roasted garlic, lemon juice, and zest in a small bowl; pour over bread salad, toss to combine, and season with salt and pepper. Transfer panzanella to a large serving platter, and place chicken over top; pour and juices that accumulated on the plate over the salad.