Pat chicken dry with paper towels. In a small bowl mix 2 tbs olive oil, minced garlic, thyme, 1 tsp salt and 1 tsp pepper. Rub mixture evenly over both sides of each chicken piece.

pan-roast or oven-roast

Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat until hot. Add 1 tbs olive oil and sear chicken skin-side down (if skin-on) until golden brown, about 4–5 minutes. Flip and sear 2 minutes more. Transfer skillet to oven and roast until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs, about 10–15 minutes depending on thickness. Remove chicken to a cutting board and let rest 8 minutes before slicing.

Roasted Tomatoes & Olives

While oven is preheating, toss halved tomatoes and olives with 1 tbs olive oil, 1 tsp salt and 1/2 tsp pepper on a rimmed baking sheet. Spread in a single layer. Roast in the same 400°F oven for 12–15 minutes until tomatoes are blistered and slightly collapsed and olives are softened. Remove from oven and set aside.

Spinach Bread Salad (Panzanella-style)

toast bread (optional)

If bread is very fresh, spread cubes on a baking sheet, drizzle 1 tbs olive oil and toast in the oven at 400°F for 6–8 minutes until lightly golden and crisp. If using day-old bread, you can skip to assembling.

make dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs balsamic vinegar, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

assemble salad

In a large bowl combine the baby spinach, toasted bread cubes, thinly sliced red onion, roasted tomatoes and olives (reserve a few tomatoes for garnish). Pour the dressing over the salad and toss gently to coat. Let sit 5–10 minutes so the bread absorbs dressing and tomato juices.

Balsamic Jus

While chicken rests, make the jus. In a small saucepan over medium heat melt 1 tbs butter and add minced shallot. Sauté 1–2 minutes until softened but not browned. Add 1/2 cup balsamic vinegar and 1/2 cup chicken stock and bring to a simmer. Add 1 tsp honey or brown sugar to balance acidity. Reduce until slightly syrupy and reduced by about one-third (about 6–8 minutes). Taste and season with 1/4 tsp salt and 1/4 tsp pepper. Off heat, whisk in a small knob of butter if desired for shine and richness.

Finish & Plate

Slice the rested chicken and arrange over portions of the spinach bread salad. Spoon roasted tomatoes and olives beside or on top. Drizzle 2–3 tbs of the warm balsamic jus over the chicken and salad (reserve extra jus for service). Scatter torn basil and shaved Parmesan over the dish. If desired, squeeze half a lemon over the salad for brightness. Serve immediately.