Chicken Panzanella
Photography by Olivia Galletly.
This is an easy throw-together one-pan dish. For a vegetarian option, substitute the chicken thighs with an extra eggplant. Serve with a green salad.
Serves: 4
INGREDIENTS
4 boneless chicken thighs, cut into 2cm cubes
2 red onions, cut into wedges
1 capsicum, cut into chunks
1 zucchini, sliced
1 eggplant, cut into 2cm cubes
1 head garlic, cut in half horizontally
8 vine tomatoes
2 teaspoons dried oregano
3 sprigs fresh thyme
2 tablespoons olive oil
sea salt and cracked pepper
1⁄3 cup kalamata olives
4 slices sourdough, ripped into 2cm chunks
1⁄4 cup fresh basil leaves
parmesan
METHOD
Preheat the oven to 190°C.
Place the chicken, red onions, capsicum, zucchini, eggplant, garlic, vine tomatoes, oregano and thyme on a lined baking tray. Drizzle over olive oil and season with salt and pepper. Gently toss to combine. Bake for 30-35 minutes or until the vegetables have softened and the chicken is cooked through.
Turn the oven to grill.
Top with olives and sourdough and grill for 5 minutes or until sourdough is golden. Scatter with fresh basil just before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!