Chicken Panzanella

, from Issue #81. November, 2018
Photography by Olivia Galletly.
Chicken Panzanella

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


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


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.