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