Roast chicken with peppers, olives & crunchy ciabatta

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Place the chicken, peppers and rosemary in a large roasting tin and drizzle with 1 tbsp oil. Season, then roast for 20 minutes.

Step 2

Lift the chicken onto a large plate. Drain any excess fat in the tin, then add the passata and olives, stirring them together with the peppers.

Step 3

Return the chicken pieces to the tin and roast for 20-25 minutes more, until cooked through, with no pink meat and the juices run clear.

Step 4

Meanwhile, tear the ciabatta into a bowl in bitesized pieces and toss with the remaining oil. Scatter over a baking sheet and cook for 15-18 minutes on the shelf beneath the chicken, turning once or twice until crunchy and dark golden. Tip into a serving bowl, ready for scattering over the chicken.