FOOD + ENTERTAINING
Preheat the oven to 425 degrees .
Arrange the chicken pieces skin-side-up on a large rimmed baking sheet or in a large baking dish or roasting pan and scatter the garlic cloves around them .
In a small bowl , combine the rosemary , thyme , salt , several generous grinds of pepper , lemon zest and 1 tablespoon of the olive oil . Mix together and rub all over the chicken , being sure to get some under the skin .
Place the baking sheet in the oven and roast the chicken , undisturbed , for 40 minutes . After 40 minutes , remove from the oven and arrange the torn bread and zested lemon halves in between the chicken pieces , tossing them in any juice the chicken has released . Drizzle everything with another glug of olive oil ( about 2 tablespoons ) and return the pan to the oven to roast for 10 minutes more .
Meanwhile , combine the anchovies , vinegar and water in a small bowl and set aside . Place the rocket ( or other greens ) in a large shallow serving bowl .
Use tongs ( or your fingers ) to pluck out the croutons and add them to the serving bowl with the greens . Toss with the remaining 1 tablespoon olive oil and a pinch of salt . Top with the chicken pieces and lightly tent the bowl with aluminum foil .
Next , take the garlic cloves and squeeze them out of their skins back on to the baking sheet and squeeze the roasted lemon halves over to release all their juice .
Use a wooden spoon or spatula to crush the softened garlic cloves and scrape up as much of the crusty bits on the bottom of the pan as possible .
Pour about half the garlicky pan sauce over the chicken and bread salad and serve with the remaining sauce on the side and lemon wedges to finish , if desired .
Recipe from It ’ s All Easy by Gwyneth Paltrow and Thea Baumann
Remove the chicken from the oven and immediately add the anchovy mixture — this will help deglaze the pan so you don ’ t lose all those nice crispy bits .
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