Jamie Magazine
By Georgina Hayden
50 mins
Super easy
serves 4 to 6
About the recipe
So easy – chuck everything in one tray, then bung it in the oven.
Recipe From
Ingredients
1 bunch of fresh basil
1 bulb of garlic
1 handful of black olives
1 small ciabatta loaf
8 free-range chicken thighs or drumsticks
2 handfuls of cherry tomatoes
olive oil
1 dried red chilli
8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon
Method
- Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
- Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
- Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black 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.
- 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.
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