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Chicken panzanella
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Total Time:
1 hour 40 minutes
Indulge in flavorful roasted chicken with herby croutons for a satisfying crunch and burst of taste.
Ingredients:
  • 1 x 1.5 kg whole free-range chicken
  • olive oil
  • 1 bunch of fresh mixed herbs, such as sage, rosemary, thyme
  • 270 g ciabatta or stale bread
  • 1 bulb of garlic
  • 2 kg mixed ripe tomatoes
  • 1 bunch of fresh basil (15g)
  • 1 small red onion
  • red wine vinegar
  • 100 g black olives (stone in)
  • 2 tablespoons baby capers
  • Parmesan cheese
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. Rub chicken with salt, pepper, and oil. Stuff with herbs, keeping some rosemary aside. Tear ciabatta into pieces in a roasting tray. Add garlic; place chicken on top. Roast for 1 hour 30 minutes until cooked through. Let it rest. 2. Chop tomatoes; set aside half. Mix the rest with basil, onion, and red wine vinegar. Season to taste. Add oil, red wine vinegar, and pepper. Mix well. 3. Combine bread, olives, capers, tomatoes, basil, and Parmesan. Sprinkle with rosemary and add croutons. 4. Carve chicken and serve with panzanella.

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