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 oil2 tbspthyme1½ tspdried chilli flakes3garlic cloves, chopped8chicken thighs, bone in, skin on2ripe red or yellow oxheart tomatoes, cut into 4cm pieces400 gmmixed heirloom tomatoes, cut into wedges½small Spanish onion, thinly sliced½ tspcaster sugar100 gmcrustless day-old sourdough, torn1Lebanese cucumber, coarsely chopped1 cup (firmly packed)basil, plus extra to serveAnchovy and garlic dressing125 ml (½ cup)extra-virgin olive oil1½ tbspaged red wine vinegar1 tbsplemon juice4anchovy fillets2 tspthyme1small garlic clove, crushed
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).
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).
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.