Chicken panzanella
1h 30m·Italian
Chicken panzanella
Ingredients
For the chicken
- 1 whole chicken (approx. 1.5kg)
- 2 tbsp olive oil
- sea salt
- black pepper
- 1 bunch mixed herbs (thyme, rosemary, sage)
- 4 garlic cloves
For the panzanella
- 1 loaf ciabatta or stale bread
- 4 ripe tomatoes
- 1 red onion
- 100g olives
- 200g mozzarella cheese
- extra virgin olive oil
- red wine vinegar
Instructions
5 steps
- 1
Rub the chicken all over with sea salt, black pepper and oil, and stuff with the mixed herbs, reserving some rosemary for later.
- 2
Tear up the ciabatta or stale bread and scatter into a roasting tray. Crush and add the unpeeled garlic cloves, and place the chicken on top.
- 3
Roast for 1 hour 30 minutes, or until cooked through and the juices run clear when the chicken is pierced with a skewer. Remove from the oven, cover and leave to rest.
90 min - 4
Roughly chop the tomatoes, red onion and mozzarella. Tear the chicken into pieces and add to the tray with the bread and tomatoes.
- 5
Add the olives, then drizzle with extra virgin olive oil and a splash of red wine vinegar. Season to taste and serve immediately.
Progress
0 / 5 steps
