Roasted Chicken with Tomato-Mint Panzanella

Ingredients

• 4 split, bone-in, skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 6 tablespoons olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 3 cups cubed rustic bread
• 1 pound tomatoes, roughly chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons minced fresh mint leaves

Directions

1. Set an oven rack in the lower-middle position, then heat the oven to 375 degrees F. Season the chicken generously all over with salt and pepper. Arrange it in a roasting pan, then spoon over 2 tablespoons of olive oil and 1 tablespoon red wine vinegar. Move the pan to the oven and roast for 30 minutes.
2. As the chicken roasts, put the tomatoes, onion, garlic and mint in a medium mixing bowl. In a small bowl, whisk together 4 tablespoons olive oil and 3 tablespoons red wine vinegar, then season with salt and pepper. Add 3/4 of that vinaigrette to the tomato mixture and stir everything together. Set the remaining vinaigrette aside.
3. Near the end of the chicken’s roasting time, scatter the cubed bread into the pan and turn it through the juices so it gets coated. Put the pan back in the oven and keep roasting, stirring every 5 minutes, until the bread is well toasted and an instant-read thermometer inserted into the thickest part of the chicken breast reads 155 degrees F.
4. Take the chicken out of the oven. Turn the bread through the pan juices once more, then add it to the tomato mixture and stir to combine. Rest the salad and chicken for 5 minutes. Serve the chicken with pan juices and the reserved vinaigrette spooned over it, with the panzanella on the side.