Tomato Roasted Chicken
with Zesty Sweet Pepper Panzanella
This meal is bursting with tomato flavours sand sure to brighten up your dinner time, anytime! A half chicken is brushed with a tomato butter then roasted atop a tomato and pepper medley the same time that garlic croutons are crisping in the oven for a punchy little panzanella salad. Get ready to have your tastebuds rocket off their launchers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
550 g
Spatchcock Chicken
2 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
227 g
Baby Heirloom Tomatoes
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Basil
½ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Garlic, cloves
1 tsp
Chili Flakes
Not included in your delivery
½ tsp
Salt*
1 tbsp
Butter*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, halve, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1-inch pieces.
- Peel, then mince or grate garlic.
- Add peppers, garlic, tomatoes, half the onions, half the vinegar and 1 tbsp oil (dbl for 4 ppl) to a 8x8 baking dish (for 4 ppl use a 9x13 dish).
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan on medium-high heat.
- Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted, then transfer to a small bowl.
- Add pesto to butter and stir to combine.
- Carefully wipe pan dry.
- Reheat the same pan from step 2 over medium (medium-high for 4 ppl). While pan is heating, pat chicken dry with paper towels. Then season all over with salt and pepper.
- Once hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken, skin side down. (NOTE: does this need to be done in batches for 4 p?)
- Cook until golden brown, 4-5 min per side.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Place chicken on top of veggies in baking dish, then brush evenly with the tomato butter.
- Roast in the bottom of the oven until veggies are softened and chicken is cooked through,25-30 min (for 4 ppl, cook for 35-40 min)
- While chicken roasts, cut ciabatta into 1-inch pieces.
- Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in top of the middle of oven, stirring halfway through until golden brown on all sides, 8-10 mins.
- Add onions, remaining vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves and onions begin to soften, 1-2 min.
- Remove the pot from heat. Transfer onions, including liquid, to a medium bowl.
- Set aside in the fridge to cool. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!)
- Remove casserole dish from the oven and carefully transfer chicken onto cutting board.
- Drain pickled onions from liquid.
- Add croutons and onions to baking dish with veggies, then toss to combine.
- Tear basil leaves by hand into veggies, stir in half the Parmesan cheese. Season with salt and pepper, then divide between plates.
- Carve chicken and divide between plates. Sprinkle remaining Parmesan over top.
