Roast Chicken with Sweet Onion Panzanella
SERVES 4 PREP 15 minutes
COOK 45 minutes COST $3.40 a serve
1.4kg whole fresh or frozen thawed
½ loaf stale ciabatta bread,
torn into 1cm-thick pieces
2 tablespoons light olive oil,
plus 1 tablespoon extra
2 red onions, cut into thick wedges 1 tablespoon lemon juice
4 sprigs lemon thyme, chopped
250g cherry tomatoes, halved 2 tablespoons balsamic vinegar
⅓ cup loosely packed basil leaves (optional)
Preheat oven to 220ºC/200ºC fan-forced. Line a large ovenproof dish with baking paper. Rinse chicken cavity under cold water; pat dry with paper towel. To butterfly chicken, place chicken, breast-side down, on a cutting board. Using kitchen scissors, cut along both sides of backbone; remove and discard backbone. Turn chicken over. Using hand, push chicken breast down to flatten.
Place bread, in a single layer, in prepared pan; brush with the oil. Arrange onion around bread. Top with chicken. Drizzle with extra oil and juice. Scatter with thyme.
Roast chicken for 40 minutes or until chicken is cooked (juices run clear when thigh joint is pierced with a skewer). Transfer chicken to a chopping board. Cover with foil; rest for 5 minutes.
Preheat an oven-grill to high. Transfer bread to an oven tray. Grill for 5 minutes or until crisp. Toss tomatoes, vinegar and bread through pan juices with onion. Top bread mixture with chicken. Serve sprinkled with basil (if using).