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A great way to feed a lot of people for a warm buffet or a family dinner. Chicken is partnered with plenty of garlic and herbs with roasted bread for a filling and tasty dish.

Serves: 5-6
Preparation Time: 10 minutes
Cook Time: 40-50 minutes

INGREDIENTS:

10 pieces of chicken, such as thighs and legs, skin on
3 or 4 tbsp olive oil
1 tbsp fresh rosemary
1 tbsp fresh oregano
4 cloves garlic, chopped
10 or 12 cherry tomatoes, left whole
2 onions, finely sliced
A few leaves of fresh basil, shredded, to finish the dish
6 slices of bacon or pancetta, chopped
½ loaf ciabatta, ripped into medium sized pieces

METHOD:

Heat oven to 340F/180 C/Gas Mark 5

On a baking tray, toast off all the pieces of ciabatta and set aside.

In a large baking dish (big enough for all the chicken pieces) put the sliced onions, garlic, bacon, chicken and toss with the olive oil. Add the fresh herbs, and toss again. Roast in the oven for about 20 minutes.

Remove from the oven, and turn the mix around to coat everything again. Add the cherry tomatoes and chunks of bread, place back in the oven and cook for a further 20-30 minutes until the chicken is golden.

Scatter with the shredded basil and serve with a tossed salad.