Summer chicken with garlic butter pangrattato

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.