Roast chicken & crispy bread salad

Name: Roast chicken & crispy bread salad
Total time: 45 min
Yield: 4
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

With fresh thyme, sweet raisins & pine nuts

Dairy-freedf

“Chicken thighs are fantastic - they're cheaper than other cuts, and full of flavour. The key to cooking them perfectly is to start them off at a higher temperature, then reduce the heat for the last 10 minutes or so. Not only will this ensure the chicken stays nice and moist, but it will give it a lovely crispy skin, too. ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

Jamie Magazine Chicken Chicken thighs Bread

Nutrition per serving

Calories 543 27%
Fat 34.8g 50%
Saturates 6.6g 33%
Sugars 10.3g 11%
Salt 1g 17%
Protein 30.5g 61%
Carbs 28.8g 11%
Fibre 1.9g -

Of an adult's reference intake

Jamie Magazine

By Rosie Reynolds

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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

By Rosie Reynolds

Tap For Ingredients

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.