For the chicken- Preheat oven to 500ºF. In a small bowl, stir together 1 tablespoon of the oil, garlic, rosemary, salt, and pepper.
Trim chicken of excess fat, rinse, and pat dry both inside and out. Insert your index finger under chicken skin at neck end and move it around to gradually separate skin from meat.
Repeat with several fingers under skin on the breast, legs, and drumsticks.
Rub garlic mixture onto meat under skin.
Put chicken, breast side down, on a rack in a roasting pan and roast for 20 minutes.
Turn chicken breast side up and brush skin with some of remaining olive oil. Roast until breast begins to brown, 7 to 10 minutes. Reduce heat to 325ºF and brush chicken with remaining oil.
Roast until chicken is browned and an instant read thermometer registers 165ºF in thickest part of thigh, 20 to 30 minutes more.
Tilt the roasting pan slightly to drain juices from chicken cavity into pan. Remove chicken to a platter and let rest for 10 minutes.
Pour pan juices into a glass measuring cup, and spoon off most of fat. Reserve juices.
For the romesco sauce- When chicken is almost done cooking, combine bell pepper, tomatoes, almonds, hazelnuts, oil, garlic paste, ancho powder, vinegar, paprika, salt, and 1 slice of bread in a food processor or blender. Process to a coarse puree, adding enough reserved chicken juices to make thick, spoonable sauce.
Toast remaining bread slices.
Carve chicken and serve with romesco sauce and toast.
Originally Submitted
12/9/2010
0 Out of 5 from
0 reviews
You can add this Panera Bread Roast Chicken with Romesco Sauce recipe to your own private DesktopCookbook.
