The Recipe

Roast Chicken with Broiled-Vegetable-and-Bread Salad

Name: Roast Chicken with Broiled-Vegetable-and-Bread Salad
Prep time: 35 min
Total time: 2 h
Yield: servings:4
Ingredients: 1 whole chicken (3 1/4 to 3 1/2 pounds); Coarse salt and freshly ground pepper; 6 fresh thyme sprigs; Extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red-wine vinegar; 1 tablespoon capers, rinsed and chopped; 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf); 1 garlic clove, halved; 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges; 2 red bell peppers, quartered lengthwise and seeded; 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)

COOK TIME : a few secondsPREP TIME : 35 minutes

From Martha Stewart

Roast Chicken with Broiled-Vegetable-and-Bread Salad

likes15

pins1,706

tweets0

12

Ingredients

DESCRIPTION

Food editor Anna Kovel first tasted -- and was inspired by -- chicken with bread salad at San Francisco's Zuni Cafe.

INGREDIENTS

1 whole chicken (3 1/4 to 3 1/2 pounds)
Coarse salt and freshly ground pepper
6 fresh thyme sprigs
Extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed and chopped
4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
1 garlic clove, halved
2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
2 red bell peppers, quartered lengthwise and seeded
3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)