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main courses | serves 46
So easy chuck everything in one tray, then bung in the oven.
1 Preheat the oven to 180C/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chilli. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
2 After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.Lovely with a crisp green salad.
Per serving 672 cals, 36.6g fat (9.6g saturated), 48.7g protein, 36.7g carbs, 2.4g sugar
Recipe Georgie Socratous
Photo Dan Jones
from Issue 9
ingredients Small ciabatta loaf
8 chicken thighs or drumsticks
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
1 garlic bulb, broken into cloves, skin on
Handful of black olives, stoned
1 dried red chilli
8 slices of pancetta, or thin-sliced smoked streaky bacon