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.

You'll need

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 4cm pieces 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

Method

  • 01
  • 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).
  • 02
  • 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).
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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