Roast Chicken with Panzanella


    • 1 tablespoon smoked paprika
    • 2 teaspoons dried rubbed sage
    • 1 teaspoon ground cumin
    • 2 teaspoons kosher salt
    • 2 teaspoons pepper
    • One 3 1/2- to 4-pound chicken
    • 1/2 lemon
    • 2 tablespoons extra-virgin olive oil
    • 3 bunches wine grapes


    • 1/2 cup extra-virgin olive oil
    • 1/4 cup red wine vinegar
    • Kosher salt
    • Pepper
    • 9 ounces day-old peasant bread, cut into 3/4-inch cubes (6 cups)
    • 3 tomatoes, chopped
    • 2 Kirby cucumbers, sliced
    • 1 small red onion, sliced
    • 1/2 cup torn basil leaves

Preheat the oven to 450°. In a small bowl, mix the paprika, sage, cumin, salt and pepper. Set a rack over a baking sheet and place the chicken on the rack. Rub the chicken with the lemon, then rub 2 teaspoons of the spice mix all around the cavity and stuff the lemon in it. Tie the legs together with kitchen twine. Rub the chicken with the olive oil, then massage with the remaining spice mix. Roast the chicken for about 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Let rest for 15 minutes.

Step 2    Meanwhile, Make the Panzanella

In a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the bread, tomatoes, cucumbers, onion and basil, season with salt and pepper and toss.

Step 3    Meanwhile, Make the Panzanella

Carve the chicken and transfer it to a platter. Serve with the panzanella and wine grapes on the side.