Chicken Panzanella

Cooking time: 45 mins

SERVES: 2

Ingredients

The Chicken:
Ingredients:
- 4 Chicken Thighs (bone in)
- 1tbsp Olive Oil
- Salt & Pepper (to taste)
- Lemon (zest)
- 1 clove of Garlic (grated)

Croutons:
Ingredients:
- 3 slices of Bread (feel free to use up stale loaf, unwanted crusts etc)
- 30g Olive Oil
- 1 clove of Garlic
- Salt & Pepper (to taste)
- 2 sprigs of Thyme

The dressing:
Ingredients
- Roasted Chicken juice left over from the thighs
- 20g White Wine Vinegar
- Salt & Pepper to taste
- 30g Olive Oil

To Finish:
Ingredients:
- Roasted Chicken Thighs
- Croutons
- Dressing
-1 Red Pepper chopped.
- 1 Large Red Tomato diced
- 100g cherry tomatoes halved (feel free to use any tomatoes you like!)
- 20g Parsley (chopped)
- 50g pitted green olives
- 20g Capers (optional)

Method

- Season each chicken thigh with salt, pepper, lemon zest & garlic. Drizzle with olive oil.
- Give them a good rub and roast in the oven at 175°c for 20mins.
- Once golden brown, and cooked through, drain the juices into a bowl (do not throw away!)
- Shred into large pieces using 2 forks and set aside.

- Cut your bread into croutons then mix with the olive oil, garlic, thyme, salt & pepper.
- Place on a baking tray and bake at 175°c for 8mins on until golden brown.

- Whisk all the dressing ingredients together and set aside.

- To finish, Mix all ingredients together in a big bowl. Serve on a summers evening with a cold glass of vino and a sprinkle of basil. ENJOY!!