Roast chicken thighs with sourdough panzanella
Use whatever stale sourdough you have on hand for the panzanella – dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad. 80 ml (⅓ cup) olive oil
2 tbsp thyme
1½ tsp dried chilli flakes 3 garlic cloves, chopped 8 chicken thighs, bone in, skin on
2 ripe red or yellow oxheart tomatoes, cut into
400 gm mixed heirloom tomatoes, cut into wedges ½ small Spanish onion, thinly sliced
½ tsp caster sugar
100 gm crustless day-old sourdough, torn 1 Lebanese cucumber, coarsely chopped
1 cup (firmly packed) basil, plus extra to serve ANCHOVY AND GARLIC DRESSING 125 ml (½ cup) extra-virgin olive oil
1½ tbsp aged red wine vinegar 1 tbsp lemon juice
4 anchovy fillets
2 tsp thyme
1 small garlic clove, crushed
1 Preheat oven to 220°C. Blitz oil, thyme, chilli and garlic in a food processor until combined and season to taste. Transfer to a bowl, add chicken, massage to coat well, then place skin-side up on an oven tray lined with baking paper and roast until golden brown and juices run clear when thighs are pierced with a skewer (15-18 minutes).
2 Meanwhile, toss tomatoes, onion and sugar in a bowl and stand for 5 minutes to marinate. Add bread, cucumber and basil, toss to combine and season to taste. Set aside for flavours to combine (10 minutes).
3 For anchovy and garlic dressing, process all ingredients in a blender until thick and season to taste. Toss with panzanella to coat and season to taste. Drizzle chicken with pan juices, scatter with extra basil and serve with panzanella.