Roasted Chicken with Panzanella

 This one is a Mario Batali recipe that was featured in F&W perfect for a Sunday dinner. 

1 TBSP smoked paprika
2 tsp dried rubbed sage
1 tsp ground cumin
2 tsp salt
2 tsp pepper
1 whole chicken
1/2 lemon
2 TBSP olive oil

1/2 c olive oil
1/4 c red wine vinegar
Salt and pepper
9 oz day-old peasant bread, cut into 3/4-inch cubes
3 tomatoes, chopped
2 Kirby cucumbers, sliced
1 small red onion, sliced
1/2 c torn basil leaves

Preheat the oven to 450°.

In a small bowl, mix the paprika, sage, cumin, salt and pepper. Set a rack over a baking sheet and place the chicken on the rack. Rub the chicken with the lemon, then rub 2 teaspoons of the spice mix all around the cavity and stuff the lemon in it. Tie the legs together with kitchen twine. Rub the chicken with the olive oil, then massage with the remaining spice mix. Roast the chicken for about 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Let rest for 15 minutes.

In a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the bread, tomatoes, cucumbers, onion and basil, season with salt and pepper and toss.

Carve the chicken and transfer it to a platter. Serve with the panzanella.

Serves 6.