Red Bird Farms Chicken Recipe

Season and sear

Pat chicken dry with paper towels. Rub olive oil, minced garlic, thyme, salt and pepper over both pieces. Let sit at room temperature for 10 minutes while you prepare other components.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large oven-proof skillet over medium-high heat until hot. Add a tablespoon olive oil and place chicken skin-side down. Sear 4–5 minutes until skin is golden brown and releases easily. Flip and sear the second side 2 minutes. Transfer skillet to the oven and roast 10–12 minutes more (internal temperature 160–165°F / 71–74°C). Remove chicken to a cutting board and let rest 8 minutes before slicing.

While chicken cooks, toss halved cherry tomatoes, olives, sliced garlic, olive oil, salt, black pepper and red pepper flakes on a rimmed baking sheet. Spread in a single layer.

Roast in the same 400°F (200°C) oven for 12–15 minutes, until tomatoes soften and begin to blister and release juices. Remove from oven and set aside. Reserve pan juices to add to the bread salad and balsamic jus if desired.

Prepare croutons: If bread is not stale, toast the bread cubes on a baking sheet in the oven at 350°F (175°C) for 8–10 minutes until lightly crisp. If using the oven for tomatoes and chicken, toast earlier or use a 350°F slot.

Whisk dressing: In a bowl, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced shallot, salt and black pepper. Taste and adjust seasoning. The dressing should be balanced—bright and slightly tangy.

Assemble salad: In a large bowl, toss baby spinach, toasted bread cubes, thinly sliced red onion, roasted tomatoes and olives (and any pan juices). Pour dressing over and toss gently to coat. Let sit 5 minutes so bread absorbs some dressing and tomato juices. Taste and adjust salt/pepper. Sprinkle grated Parmesan and torn basil over salad and drizzle the finishing teaspoon of olive oil.

Make jus while chicken rests: In a small saucepan over medium heat, melt butter and sauté minced shallot for 1–2 minutes until translucent but not browned.

Add balsamic vinegar, chicken stock and honey. Bring to a simmer and reduce gently until sauce coats the back of a spoon, about 6–8 minutes. Season with salt and pepper. If too thin, reduce a bit longer; if too thick, add a tablespoon of stock.

Strain the jus through a fine mesh sieve into a small bowl, pressing solids to extract flavor, then return to saucepan and whisk briefly. Keep warm until plating.

Slice rested chicken breasts on the bias into 1/4-inch slices. Fan slices over a generous portion of spinach bread salad.

Spoon roasted tomatoes and olives alongside the chicken and salad. Drizzle balsamic jus over the chicken and a bit over the salad. Garnish with extra grated Parmesan and torn basil leaves.

Serve immediately while chicken is warm and juices are fresh.