Name: Chicken roasted on Catalan tomato bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 garlic cloves, crushed; 2 tsp dried oregano; 1 tbsp Sherry vinegar; Finely grated rind and juice of 1 small orange; 1.6 kg chicken, backbone removed, halved lengthways; 1 large rustic loaf, halved; 1 Roma tomato, grated; 1 tbsp tomato paste; 2 tbsp extra-virgin olive oil; Mixed salad, to serve

Chicken roasted on Catalan tomato bread

A quick and easy chicken dinner recipe that goes beyond a simple roast chook.

Roast chicken leg on top of bread with tomato-based sauce and side salad — Photo: Alicia Taylor

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

4 garlic cloves, crushed

2 tsp dried oregano

1 tbsp Sherry vinegar

Finely grated rind and juice of 1 small orange

1.6 kg chicken, backbone removed, halved lengthways

1 large rustic loaf, halved

1 Roma tomato, grated

1 tbsp tomato paste

2 tbsp extra-virgin olive oil

Mixed salad, to serve

Method

1.Combine half the garlic, oregano, vinegar, orange rind and juice in a small bowl. Place chicken on a tray. Rub with mixture and season to taste; marinate at room temperature (10 minutes).

2.Meanwhile, preheat oven grill to high. Place bread on a large oven tray. Grill until lightly toasted (1 minute each side).

3.Turn oven to 200˚C fan-forced. Mix tomato, tomato paste, oil and remaining garlic in a small bowl, season to taste.

4.Spread over cut side of bread and top each bread half with a chicken half then drizzle with any remaining marinade from bowl. Roast for 40 minutes, or until golden (moving bread from under the chicken occasionally to evenly colour).

5.Set aside for 10 minutes. Carve chicken and serve with tomato bread, and salad.