Roasted chicken, summer tomato and basil panzanella recipe | Sainsbury`s Magazine

Ingredients

• ½ lemon
• 4 sprigs thyme
• 1 small Taste the Difference chicken, about 1.3kg
• 6 unpeeled garlic cloves, bashed
• 4 tbsp olive oil, to drizzle
• about 200g day-old rustic bread (such as sourdough or focaccia), torn into bite-size chunks
• about 1kg mixed ripe vine tomatoes, cored
• 2 echalion shallots, finely sliced
• 1 x 30g pack basil, leaves picked
• ½ x 30g pack flat-leaf parsley, chopped
• sea salt flakes
• about 100ml extra-virgin olive oil
• about 3 tbsp red wine vinegar
• a handful of green olives (such as nocellera), stoned and halved
• a handful of miniature capers, drained
• 30g finely grated pecorino romano* or Parmesan* (optional)