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Italian Sheet-Pan Chicken with Bread Salad
Giada's Italy Cookbook
Ingredients
  • subheading: For The Chicken:
  • 1 garlic clove, smashed and peeled
  • ½ teaspoon onion powder
  • 1 teaspoon fennel seeds, toasted (see Cook’s Notes, right)
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon smoked hot paprika
  • 3 tablespoons vegetable juice cocktail, such as V8
  • 3 tablespoons extra-virgin olive oil
  • 1 3-lb. chicken, cut in 6 pieces (see Cook’s Notes)
  • subheading: For The Bread Salad:
  • 3 cups diced rustic Italian bread
  • 2 tablespoons olive oil
  • 1 ½ cups freshly grated ParmigianoReggiano, divided
  • 1 cup cherry tomatoes, halved
  • 1 small fennel bulb, stalks removed, thinly sliced
  • ½ cup loosely packed fresh basil leaves, torn
  • 1 tablespoon fresh lemon juice
  • Extra-virgin olive oil, as needed
Steps
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