There’s nothing quite as satisfying as a roast dinner on a Sunday. Not all of them need to have the full roast trimmings. Panzanella is a mediterranean salad and is a great side dish for a roast chicken. There isn’t even any lettuce involved… What kind of salad is that? Try it this weekend.
Feeds 4 adults and a couple of little ones:
For the chicken
- 1.5 kg chicken
- 1 lemon cut into chunks
- 6 cloves garlic
- 1 tbsp olive oil
- salt & pepper
For the panzanella
- 1 small bread roll (ciabatta if possible) cut into chunks
- 2 tomatoes cut in 2 cm pieces
- 1/2 cucumber sliced
- a handful of basil
- a handful of fresh oregano or half a teaspoon of dried oregano
- 2 tsp capers
- 12 olives
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Pre-heat the oven to 180 C. Put the chicken on a roasting tray. Pop a chunk of lemon and a few bashed up cloves of garlic (skins still on) inside the chicken. Put the rest of the lemon and garlic in the roasting tray. Drizzle the olive oil, and shake salt and pepper over the chicken.
Cover the tray with aluminium foil and roast in the oven for 55 mins at 180 C. Take off the foil and roast for another 15 minutes. The juice should run clear.
For the last 5 minutes, put the chunks of bread on to another tray and toast them in the oven.
Mix all the salad ingredients, the oil and vinegar. Toss in the bread chunks. Serve the panzanella with slices of cooked chicken.