Name: Roast chicken with sweet onion panzanella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 loaf stale ciabatta bread or sourdough, cut into 1cm slices; 2 tablespoon olive oil; 2 red onions, cut into thick wedges; 1.4 kilogram Rangitikei chicken, butterflied; 1 tablespoon lemon juice; 4 sprigs lemon thyme, chopped; 250 gram cherry tomatoes, halved; 2 tablespoon balsamic vinegar; 1 cup basil leaves, loosely packed; extra virgin olive oil

Roast chicken with sweet onion panzanella

This delicious roast chicken recipe is paired with panzanella - a Tuscan bread and tomato salad that features sweet onion in this recipe for a delicious twist

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1/2 loaf stale ciabatta bread or sourdough, cut into 1cm slices

2 tablespoon olive oil

2 red onions, cut into thick wedges

1.4 kilogram Rangitikei chicken, butterflied

1 tablespoon lemon juice

4 sprigs lemon thyme, chopped

250 gram cherry tomatoes, halved

2 tablespoon balsamic vinegar

1 cup basil leaves, loosely packed

extra virgin olive oil

Method

1.Preheat oven to very hot, 220°C. Line a large roasting pan.

2.Place bread in a single layer in pan and brush with half the oil. Place onions around edges.

3.Place chicken skin-side up on bread. Drizzle with remaining oil and lemon juice. Scatter thyme over and season.

4.Roast for 30-35 minutes until chicken is golden-brown and juices run clear when thigh joint is pierced with a skewer. Transfer to a board and rest, loosely covered with foil, for 5 minutes.

5.Place tray under preheated grill for 4-5 minutes until bread is golden and crisp. Tear into chunks and toss through pan juices with onions, tomatoes and vinegar. Top with chicken and scatter with basil. Drizzle with a little extra virgin olive oil and cut into segments to serve.