| Level: | Easy |
| Total: | 4 hr 55 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tomato-vegetable juice, such as V8
- 1 teaspoon fennel seeds, toasted
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, peeled and smashed
- One 3-pound chicken, cut into 6 pieces
- 3 cups diced bread
- 2 tablespoons olive oil, plus more to finish
- 1 1/2 cups freshly grated Parmesan
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon lemon juice (1 lemon)
- 1 small bulb fennel, thinly sliced
Instructions
- For the chicken: In the bowl of a small food processor add the olive oil, tomato-vegetable juice, fennel seeds, oregano, salt, onion powder, paprika and garlic. Puree until it forms a rough paste. Place the chicken pieces in a plastic resealable bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and marinate in the refrigerator for at least 4 hours or up to 8 hours.
- Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
- Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
- For the salad: In a large bowl, toss the bread with the olive oil and 1/2 cup of the cheese. Scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, until the bread is toasted and the chicken is golden brown and an internal thermometer placed in the meat reads 160 degrees F, 15 to 20 minutes.
- Rest the chicken for 10 minutes and reserve all of the juices in the tray.
- In the same large bowl add the tomatoes, basil, lemon juice, fennel, the toasted bread cubes, the remaining 1 cup cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed, depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad with the roasted chicken.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 978 |
| Total Fat | 67 g |
| Saturated Fat | 22 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 68 g |
| Cholesterol | 211 mg |
| Sodium | 1300 mg |
Reviews
Delish and easy recipe. My family loved it! I used bone-in chicken thighs. Followed the recipe as is (reduced salt) and it came out delicious. Highly recommend this and it’s part of my saved recipes.
Fennel flavor is dominant in this dish, and it doesn’t quite resemble to cacciatore as the title suggests. But it is good! And easy! I was a little worried 3/4 tsp of salt for a whole bird was not enough, but it was.
I can make it for a family dinner or lunch.
I can make it for a family dinner or lunch.
This was SO easy and amazingly delicious. I felt like I was at a restaurant in my own dining room. Don’t skip the toasted fennel seed…this is the ingredient that ties all the others together for that light, smoky taste. For dietary restrictions, I was unable to make the Panzanella salad alongside it, but I served it with a delicious arugula salad with cherry tomatoes, pickled red onions, and homemade white balsamic dressing. The whole meal was incredible. I’m making it again tomorrow for company!
I’ve made this recipe a number of times and can’t wait to make it again. Love the marinade–it’s my new favorite way to cook chicken! (Also great on the grill.)
Down Home With The Neelys
I made the chicken and the salad. Both were so very good. The nice thing is how easy it is to make. It tastes more like you’ve been babysitting it all day to perfection. It’s not like that at all. Your family will love this recipe. I made it exactly as written. It’s a family favorite now.
Love this recipe. I was a little heavy handed on the spices as I do believe proportions written are not as Giada demonstrated. My husband thought the flavors tasted like pizza. It was very easy and delicious.