One tray chicken, ox heart tomatoes, pancetta and bread.
Cook time: 30 mins | Prep time: 15 mins | Serves: 4
Ingredients.
4 (600g) thigh chicken fillets, skin off
3 ox heart tomatoes, slice into 1.5cm rounds
3 tablespoons baby capers
2 garlic cloves, minced
4 tablespoons (80ml) extra virgin olive oil, extra to serve
2 tablespoons (40ml) red wine vinegar
Salt and cracked pepper
100g sliced pancetta
120g (3 cups) sourdough bread, 3cm cubes. Or any preferred bread
Basil leaves to garnish
Method.
1. Preheat the oven to 200ºC (180ºC fan). On a large sheet pan, add chicken fillets and place tomatoes in between chicken. Sprinkle over capers.
2. In a small bowl add garlic, 3 tablespoons of olive oil, red wine vinegar, salt and pepper. Drizzle over the ingredients on the sheet pan.
3. Bake in the oven for 20 minutes on the top shelf. After 20 minutes add the pancetta and bread over the chicken and tomatoes. Add 1 tablespoon of olive oil, salt and cracked pepper. Bake for another 10 minutes, until crispy.
4. Serve with basil leaves and an extra drizzle of olive oil. Season to taste.