Name: Roast chicken thighs with sourdough panzanella
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 80 ml olive oil (⅓ cup); 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 basil, plus extra to serve (firmly packed); Anchovy and garlic dressing; 125 ml extra-virgin olive oil (½ cup); 1½ tbsp aged red wine vinegar; 1 tbsp lemon juice; 4 anchovy fillets; 2 tsp thyme; 1 small garlic clove, crushed

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.

Serves 4

Prep

10M

Cook

20M

Total

30M

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.

Ingredients

80 ml olive oil (⅓ cup)

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 basil, plus extra to serve (firmly packed)

Anchovy and garlic dressing

125 ml extra-virgin olive oil (½ cup)

1½ tbsp aged red wine vinegar

1 tbsp lemon juice

4 anchovy fillets

2 tsp thyme

1 small garlic clove, crushed

Method

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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles