Pesto-Rubbed Chicken with Panzanella | Saveur

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

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Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.

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Ingredients

1 (3–4-lb.) chicken, cut into 6 pieces
3⁄4 cup <a href="https://www.saveur.com/article/Recipes/Pesto-Genovese-Classic-Basil-Pesto/">Genovese pesto</a>
Kosher salt and freshly ground black pepper, to taste
1 (1-lb.) loaf country-style white bread, cut into 1 1/2″ slices
1⁄2 cup olive oil, plus more for brushing
1 pint cherry tomatoes
1 red bell pepper
2 cups packed baby arugula
1⁄2 cup oil-cured black olives
1⁄4 cup roughly chopped parsley
1⁄2 small red onion, thinly sliced
1⁄2 small cucumber, thinly sliced
1⁄4 cup red wine vinegar
3 cloves roasted garlic, mashed
Zest and juice of 1 lemon