Name: Roasted garlic & lemon thyme chicken with tomato & sourdough salad
Yield: Serves 6
Ingredients: 200–300 ml white wine; 1 garlic clove, crushed; 1 tbsp small capers, drained; 300 g sourdough bread, left out overnight; handful of baby basil leaves; salt and pepper; 4 tbsp extra virgin olive oil; 6 garlic cloves, unpeeled; 12 chicken thighs, with skin; 2–3 sprigs of lemon thyme; 60 ml extra virgin olive oil; 2 unwaxed lemons, each cut into 8 wedges; 30 ml red wine vinegar; 700 g plum tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Chicken thighs have much more flavour than breast meat and cooking them slowly gives them a lovely soft texture, so the meat just falls apart. We have served this dish at several summer parties because it always goes down a storm. The chicken is accompanied by our version of the Tuscan salad panzanella and we always warn our guests that it is the garlic lovers’ option.