Colin Fassnidge's chicken bread

After some cosy comfort food for the family? This chicken bread will be a new favourite in your winter cooking repertoire.

5

15m

40m

Ingredients

  • 1 potato, sliced
  • ½ sourdough loaf (split lengthways)
  • 100ml olive oil
  • 2 tsp dried Italian herbs
  • ½ bunch basil, leaves picked
  • 6-8 sage leaves
  • 2 garlic cloves, thinly sliced
  • 20g butter, chopped
  • 5 chicken thigh cutlets, skin on
  • 2 tsp olive oil, extra
  • 1 tsp smoked paprika
  • 2 garlic cloves, extra, thinly sliced
  • 1 lemon, halved

Method

STEP 1

Preheat oven to 220°C. Arrange the potato on the bottom of a roasting pan. Drizzle with a splash of water. Place the sourdough over the potato. Drizzle with the oil. Sprinkle with the Italian herbs and half the sage and basil leaves. Season with salt and pepper. Sprinkle with the sliced garlic and butter.

STEP 2

Place the chicken in a large bowl. Drizzle with the extra oil. Season. Add the paprika, extra garlic and the remaining sage and basil leaves. Toss to combine. 

STEP 3

Arrange the chicken thighs over the sourdough. Roast for 10 mins or until the chicken skin starts to crisp. Reduce oven temperature to 160°C and roast for a further 30 mins or until the chicken is cooked through.

STEP 4

Divide the sourdough and chicken among serving plates. Squeeze over the lemon to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.