Roast Chicken with Sweet Onion Pan­zanella

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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).

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