Pesto Rubbed Chicken With Panzanella
Ingredients
- 1 3- to 4-lb. chicken, cut into 6 pieces
- ¾ cup Genovese pesto
- Kosher salt and freshly ground black pepper, to taste
- 1 1-lb. loaf country-style white bread, cut into 1½″ slices
- ½ cup olive oil, plus more for brushing
- 1 pint cherry tomatoes
- 1 red bell pepper
- 2 cups packed baby arugula
- ½ cup oil-cured black olives
- ¼ cup roughly chopped parsley
- ½ small red onion, thinly sliced
- ½ small cucumber, thinly sliced
- ¼ cup red wine vinegar
- 3 cloves roasted garlic, mashed
- Zest and juice of 1 lemon
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