Rustic Italian-Style Roast Chicken with Tomato-Herb Bread

Preheat the oven to 210°C (410°F) to ensure even, high-heat roasting.

Arrange the toasted bread slices on a baking tray and toast in the oven for about 6 minutes, until lightly golden and crisp. Remove and set aside.

Secure the chicken wings behind the back and tie the thighs together to help the chicken roast evenly.

Place the prepared chicken breast-side up in a large oven-safe tray.

Season the chicken with 1 tablespoon oil, about 1/8 teaspoon black pepper, and 1/4 teaspoon salt, rubbing evenly over the skin.

Rub butter generously over the chicken, then roast uncovered for about 40 minutes, until the skin is golden and the meat is cooked through.

Meanwhile, in a deep ovenproof dish, combine the chopped tomatoes, garlic, parsley, rosemary, remaining salt, and black pepper.

Add the toasted bread and the remaining oil to the tomato mixture, stirring gently so the bread absorbs the flavors.

Cover the dish tightly with a lid or foil and bake for 20 minutes.

Remove the cover and continue baking for another 12 minutes, allowing excess moisture to evaporate and flavors to concentrate.

Remove the chicken from the oven and let it rest for about 10 minutes to retain its juices.

Cut the chicken into serving pieces and gently mix with the tomato-herb bread mixture and the reserved roasting juices from the pan. Serve warm.