Roast chicken with panzanella salad recipe

Method

1. Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the chicken in a roasting tin. Loosen the skin on the breast by pushing your fingers between the meat and skin in several places. Divide the butter between each pocket, spreading it as evenly as possible, along with a few sprigs of rosemary. Squeeze half the lemon over the chicken and place the other half in the cavity. Roast in the oven for 1 hr.
2. Remove the tin from the oven and add the peppers and onions, spreading evenly around the chicken. Drizzle over 2 tbsp of the olive oil and scatter over the remaining rosemary leaves. Cook for the remaining time – check the pack for cooking instructions (for a 1.8kg chicken it will be a total of 1 hr 35 mins: 40 mins per kg, plus 20 mins extra).
3. Scatter the torn bread on a baking tray. Drizzle over the remaining 2 tbsp olive oil. Bake in the oven on a separate shelf to the chicken for 10-12 mins until golden brown.
4. Meanwhile, mix the tomatoes with the extra-virgin olive oil and vinegar. Set aside to marinate.
5. Remove the chicken when it is cooked through and the juices run clear. Allow to sit, covered with foil, for 10 mins so the meat can rest. Spoon over any juices from the tin to keep it moist.
6. To finish the salad, spoon the roasted peppers and onions into a bowl. Add the tomato mixture, along with the anchovies, olives and toasted bread. Top with the basil leaves and serve with the roast chicken.

• Tip: Panzanella salad is a great way to use up summer produce, from tomatoes to herbs; add a chopped-up cucumber for a summery crunch. A great salad to use up stale bread – in fact, the bread is even better a few days old!
• Tip: Cook once, eat twice! Roast a larger chicken and use up the leftovers in this pesto potato salad.

• See all Roast chicken recipes