Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad

Let me first start by saying how much I’ve enjoyed creating these videos for you guys and this Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad may be one of my favorites. I’ve only done a few of these long-form videos, i.e. 10 minutes +, but still, I like being able to share in more detail what and why I’m doing it instead of cramming so much cooking information into a 1-minute video. No offense but I don’t carry any more about those and I’m not going to cook recipes that can be prepared in 20 minutes, that’s not my style and not what has gotten me to this point. I have a culinary degree and 15 years of restaurant experience so I feel it’s my duty to share my story and cooking knowledge with you all and I hope in some way it inspires you to cook and enjoy every day in the kitchen.

Break out that old loaf of artisan bread and learn how to make this delicious recipe for Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad!

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Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad

Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings 4
Author Chef Billy Parisi

Ingredients:

For the Salad:

1 thinly sliced sweet potato
15-20 Brussels sprouts cut into quarters
1 each quartered and thinly sliced golden and red beet
½ loaf each French and multigrain loaf cut into 1” cubes
4 tablespoons of olive oil
1 head each of kale and spinach trimmed and cut into bite size pieces
Kosher salt and fresh cracked pepper to taste
optional garnishes: micro-greens and goat cheese

For the Dressing:

2/3 cup of mayonnaise
¼ cup of white balsamic vinegar
1 tablespoon of grainy mustard
2 tablespoons of honey
¼ cup of olive oil
Kosher salt and fresh cracked pepper to taste

For the Chicken:

3 tablespoons each finely minced fresh parsley chives, thyme, rosemary and oregano
4 finely minced cloves of garlic
zest and juice of 1 lemon
½ cup of olive oil + 2 tablespoons
1 whole chicken backbone removed
Kosher salt and fresh cracked pepper to taste

Instructions:

1. Preheat the oven to 375°.
2. Salad: Spread the sweet potatoes, Brussel sprouts, and beets out on 2 ½ sheet trays lined with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper.
3. Bake in the oven for 15-18 minutes or until lightly browned and tender. Cool completely.
4. Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside.
5. Dressing: Whisk together all of the ingredients in a medium size bowl until combined. Cool before serving.
6. Chicken: In a medium size bowl whisk together the herbs, garlic, lemon, and olive oil until combined to make a chimichurri style sauce and set aside.
7. Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt and pepper, and ½ of lemon herb sauce. Bake skin side up for 50 minutes.
8. After 25 minutes turn the chicken pan around so that it cooks evenly on all sides.
9. After the 50 minutes is up turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout.
10. To Serve: Serve the chicken with the remaining lemon herb sauce and place the bread, greens and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese.
11. Enjoy!