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Roast chicken & crispy bread salad
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Total Time:
45 minutes
Succulent chicken thighs cooked to perfection: start high heat, finish low for juicy, crispy skin.["@signature"]
Ingredients:
  • 6 free-range chicken thighs skin on, bone out
  • 1 lemon
  • 4 cloves of garlic
  • a few sprigs of fresh thyme
  • 150 g ciabatta
  • 50 g pine nuts
  • 1 tablespoon runny honey
  • 25 g raisins
  • 90 g rocket
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Place the chicken in a baking dish and coat with olive oil. Quarter the lemon and place in the dish with the garlic. Add thyme around the chicken, season with salt and pepper, and roast for 30 minutes. Remove from the oven and set aside the lemon and garlic. Tear ciabatta into pieces and add to the dish, tossing in the juices. Sprinkle pine nuts on top. Return to the oven at 180ºC/350ºF/gas 4 and bake for 10 minutes, stirring halfway. In a bowl, mix extra virgin olive oil and honey. Squeeze in roasted garlic and lemon juice, mash together, and season. Remove the dish from the oven, stir in thyme leaves, raisins, and dressing. Slice the chicken, mix with rocket, and serve. Enjoy straight from the dish or plate up.

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