Buttermilk Chicken Over Bread with Tomato and Garlic
Roasting chicken over bread is one of our favorite meals. The buttermilk chicken cooks to golden brown with some crunchy bread, some soft bread, and bursts of bright tomatoes all around.
Ingredients
2-3 cups cubed bread, any variety or a mix of leftover bread ends
1 onion, sliced thinly
10 cloves of garlic, cleaned but left whole
2 lbs tomatoes, any variety left whole if cherry tomatoes or large diced for heirloom or slicers
1 bunch kale, cut into 1 inch wide ribbons
3 sprigs rosemary, optional
2 cups chicken stock or water
1 buttermilk chicken, spatchcocked or broken down into quarters
Method
- Heat oven to 400F
- Toss together the bread, onion, garlic, tomatoes, kale, and rosemary with a hefty pinch of salt and black pepper
- Lay the mixture in a large frying pan or baking dish
- Add the stock and lay the chicken over the top of all it
- Place into the oven and bake until the chicken is cooked through and the skin is golden brown, about 1 hour
- Remove from the oven and let rest for 10 minutes then divvy between plates
