Joyce Farms Half Chicken Recipe

For the Roasted Vegetable Panzanella

1. 1

   Prepare the Vegetables

   Preheat your oven to 425°F (220°C). Chop sweet peppers, cherry tomatoes, and red onion into bite-sized pieces.

2. 2

   Roast the Vegetables

   Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes or until tender and slightly caramelized.

3. 3

   Prepare the Olives

   While the vegetables are roasting, chop the olives and set aside.

4. 4

   Make the Dressing

   In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary. Season with a pinch of salt and pepper.

5. 5

   Combine the Ingredients

   Once the vegetables are roasted, let them cool slightly. In a large bowl, combine the roasted vegetables, olives, and any crusty bread pieces. Drizzle with the dressing and toss gently to combine.

6. 6

   Prepare the Chicken

   Season the Joyce Farms Half Chicken with olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Place it on a roasting pan.

7. 7

   Roast the Chicken

   Roast the chicken in the oven (alongside the vegetables if space allows) for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C).

8. 8

   Serve

   Serve the roasted half chicken alongside the roasted vegetable panzanella for a delightful meal!