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. Continue reading