Panzanella Salad with Roasted Chicken

Instructions

1. Prior to preheating, position the oven rack so that the top of the chicken will be just above the middle of the oven. Preheat oven to 425°F before roasting to ensure even cooking. If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Place chicken into heavy roasting pan.
2. Loosen skin around chicken; with wooden spoon tuck slices of one onion, garlic slices and thyme sprigs under skin. Rub olive oil over chicken; sprinkle with sea salt and pepper. Roast at 425°F for 50 to 60 minutes, or until internal temperature of thigh is 170°F.
3. During last 20 minutes of roasting add remaining sliced onions, peppers, and two cloves of chopped garlic around chicken.
4. Meanwhile, in a sheet pan, toast bread cubes in oven with chicken. Bake 10 to 12 minutes, stirring occasionally until toasted; set aside.
5. Remove roasting pan from oven; remove chicken from pan and let stand five minutes before carving, meat temperature will rise as it rests. Deglaze roasting pan with 1/4 cup water. Toss together toasted bread cubes, tomatoes, red onion and parsley in a large bowl. Add pan juices, chilies, and remaining ingredients to bread mixture; toss. To serve, slice chicken and serve with bread salad.