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

Name: 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)

www.sainsburysmagazine.co.uk

Panzanella is a delicious Tuscan-style bread and tomato salad. Add chicken to make this the ultimate complete summer salad

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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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)