Who doesn’t love a Traybake? Particularly one which has chunky, crispy garlic croutons, intense and lush tomatoes and pops of salty black olives – and I have even mentioned the juicy but crisp skinned chicken and is dotted with a basil and parsley oil. All the flavours of the Mediterranean but in a Traybake. Easy enough for a weeknight but special enough for a kitchen supper with friends
My tomatoes in the greenhouse are on their last hurrah and so I’ve used some of the last of them in this dish before I turn the remainder into chutney but shop bought will do as well as the roasting intensifies the flavour.
I love how this recipe uses bread – be it the remains of a sourdough loaf or ciabatta as it is a great way of using up bread that’s just past it’s best. You must used a “textured” loaf for this as sliced supermarket bread hasn’t got the body to stay intact when rolled in the tomato and chicken juices. The crunchy, toasty-ness that it brings to the dish is the savoury equivalent of dunking a biscuit in a cup of tea. Quite wonderful and quite addictive.
I would recommend chicken thighs for this because they stay moist and don’t dry out but, if you really only eat chicken breast you can use it – just make sure it has the skin on and that you baste the meat more frequently.
The herb dressing is more of a paste really being the consistency of pesto. Any leftovers are great on pasta, to liven up a sandwich filling or swirled into soup.
Ingredients (serves 4-6)
For the Traybake
- 4-6 skin on, bone in chicken thighs
- 6 large beefsteak tomatoes, cut into rough chunks
- 2tbsp small capers, drained
- 12-15 black olives
- 4 garlic cloves, peeled and halved
- leaves from 6 thyme sprigs it 1/2 tsp dried thyme
- 6 tbsp olive oil
- 1tsp chilli flakes (optional)
- salt and pepper
- 150g (approx) sourdough or ciabatta, torn into chunks
For the herb dressing
- bunch of basil (a large handful)
- bunch of flat leaf parsley (a large handful)
- 4 anchovies (optional)
- 2tsp capers
- 2 cloves garlic
- 8 tbsp olive oil
- 3 tbsp wine vinegar
Method
- Heat oven to 180c
- On a large baking tray place chicken, olives, capers, tomatoes, garlic and thyme.
- Drizzle over 4tbsp oil and season. Toss together so everything gets a coating and the spread mixture out on tray in a single layer
- Roast for 10 mins before adding chunks of bread and remaking oil.
- Toss as before returning tray to oven for a further 30-40 mins (tossing once half way through) until chicken is cooked and bread toasty.
- In the meantime put all the ingredients for the herb dressing in a food processor and blitz till a pesto like texture is achieved. Check seasoning and adjust accordingly
- Serve Traybake and herb dressing together. Add a salad if you feel like it or eat just as is
Hi Rosie– first off- those tomatoes are absolutely gorgeous!! You are such a gardener! And this looks so warming and delicious– love the savory (almost pesto) sauce. And I agree about using thighs– moister and richer flavor. Are you into autumn there?? We are finally cooling here and I made a big pot of bean soup for dinner last night. Love the change! hugs hugs!
Saving this recipe. It looks delicious,
Thank you so much. Love your blog