Chicken Family friendly

Roast chicken panzanella

Name: Roast chicken panzanella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 bone-in chicken thigh fillets (skin on); 1/3 cup (55g) kalamata olives; 1 red onion, thickly sliced into rings; 200g baby red capsicums; 2 tsp dried oregano; 3 garlic cloves, finely grated; 2 tbs red wine vinegar; 100ml extra virgin olive oil; 4 large slices ciabatta, roughly torn; 4 large mixed tomatoes, halved; 1/2 bunch basil, leaves picked

9 ratings

10m

40m

Jump to recipe

by Warren Mendes

delicious. team

Jan 08, 2016

If you're looking to add a bit of culture to your dinners then this is the recipe for you. This Tuscan delight is sure to be a family favourite throughout any season.

8 bone-in chicken thigh fillets (skin on)
1/3 cup (55g) kalamata olives
1 red onion, thickly sliced into rings
200g baby red capsicums
2 tsp dried oregano
3 garlic cloves, finely grated
2 tbs red wine vinegar
100ml extra virgin olive oil
4 large slices ciabatta, roughly torn
4 large mixed tomatoes, halved
1/2 bunch basil, leaves picked

Method

1.

Preheat oven to 200°C. Place chicken, olives, onion and capsicum in a large roasting dish. Combine oregano, garlic, vinegar and 1/3 cup (80ml) oil. Drizzle over dish. Season. Roast for 25 minutes or until chicken is slightly golden.
2.

Drizzle remaining 1 tbs oil over bread, add to tray with tomato and roast for a further 10-15 minutes or until chicken is cooked through. Serve topped with basil.