Summer chicken with garlic butter pangrattato

Name: Summer chicken with garlic butter pangrattato
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: packs No.1 British Free Range Chicken Thighs (8 in total); 400 g pack cherry vine tomatoes, picked; 145 g pack Mediterranean nocellara, Kalamata & gordal Olives; 2 tbsp nonpareille capers, drained; 1 tbsp oregano; 1 tbsp clear honey; 2 tbsp olive oil

A traybake full of sunshine flavour. Serve with a crunchy little gem and rocket salad with a lemony dressing, and perhaps some parmesan shavings.

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Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x packs No.1 British Free Range Chicken Thighs (8 in total)
400g pack cherry vine tomatoes, picked
145g pack Mediterranean nocellara, Kalamata & gordal Olives
2 tbsp nonpareille capers, drained
1 tbsp oregano
1 tbsp clear honey
2 tbsp olive oil

For the pangrattato

25g butter
50g fresh breadcrumbs
2 clove/s garlic, finely grated or crushed
15g flat leaf parsley, leaves finely chopped

Preheat the oven to 200ºC, gas mark 6. Put the chicken into a large roasting tin with the tomatoes, olives and their dressing and capers.
Sprinkle over the oregano, then drizzle with the honey and oil and mix well, with the chicken skin-side up. Roast for 35 minutes, until the chicken is golden and cooked through with no pink meat and juices that run clear, and the tomatoes have created a sauce.
Meanwhile, make the pangrattato topping. Melt the butter in a frying pan, add the breadcrumbs and cook over a gentle heat for about 5 minutes, until golden and crunchy.
Stir in the garlic, cook for 1 minute more, then take the pan off the heat and stir in the parsley. Just before serving, sprinkle the chicken with the pangrattato. Ideal with a side salad.

Cook’s tip

For the breadcrumbs, preferably use a sturdier bread such as a sourdough or wholemeal. If your bread is fresh and soft, it might be easier to toast it first before blitzing in a food processor to create crumbs.

Typical values per serving when made using specific products in recipe