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Roast chicken & crispy bread salad
With fresh thyme, sweet raisins & pine nuts
Roast chicken & crispy bread salad
Serves 4
Cooks In45 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- 6 free-range chicken thighs , skin on, bone out
- olive oil
- 1 lemon
- 4 cloves of garlic
- a few sprigs of fresh thyme
- 150 g ciabatta
- 50 g pine nuts
- extra virgin olive oil
- 1 tablespoon runny honey
- 25 g raisins
- 90 g rocket
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Jamie Magazine
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Put the chicken in a baking dish and rub with a little olive oil. Quarter the lemon and arrange in the dish with the unpeeled garlic. Tuck the thyme around the chicken, season well with sea salt and black pepper and roast for 30 minutes.
- Remove from the oven, then pick out and reserve the lemon and garlic. Tear the ciabatta into bite-sized pieces and add, tossing to coat in the juices, then scatter over the pine nuts.
- Return the dish to the oven, reduce the temperature to 180ºC/350ºF/gas 4 and cook for 10 minutes, stirring halfway through.
- Meanwhile, in a small bowl mix 2 tablespoons of extra virgin olive oil with the honey, then squeeze in the soft, sweet garlic (discarding the skins) and the juice from the roasted lemon, mashing as you go, until combined. Season to taste.
- Remove the dish from the oven, strip over the roasted thyme leaves, stir in the raisins and pour over the dressing. Cut the chicken into thick slices, then fold through the rocket, and serve straight from the dish or plate up.
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