Roast chicken and crispy bread salad | Chicken thighs recipes | Jamie magazine
After a new chicken recipe? Try this roast chicken and crispy bread salad. It uses chicken thighs – a lovely, cheap cut that has so much flavour – and is pretty darn tasty!
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Cooking tools:
- Oven
- Roasting pan
Ingredients
- 6 free-range chicken thighs, skin on, bone out
- olive oil
- 1 lemon
- 4 cloves of garlic
- a few sprigs of fresh thyme
- 150g ciabatta
- 50g pine nuts
- extra virgin olive oil
- 1 tablespoon runny honey
- 25g raisins
- 90g rocket
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