Roast Chicken Bake with Stale Bread
3 hours
serves 4
serves 4
A whole chicken roasted over stale sourdough that soaks up all the lemony wine juices. Turn stale bread into the star.
Easy
Ingredients
1 whole chicken, deboned (or butterflied and backbone removed)
1 large stale sourdough loaf, split in half horizontally
*Marinade
*Juice of 1–2 lemons1 lemon, thinly sliced
120 ml white wine
3–4 garlic cloves, lightly crushed
1–2 tsp chilli flakes (to taste)
1 tbsp dried oregano
2–3 rosemary sprigs, lightly bruised
*Extra virgin olive oil
*Salt
1 whole chicken, deboned (or butterflied and backbone removed)
1 large stale sourdough loaf, split in half horizontally
*Marinade
*Juice of 1–2 lemons1 lemon, thinly sliced
120 ml white wine
3–4 garlic cloves, lightly crushed
1–2 tsp chilli flakes (to taste)
1 tbsp dried oregano
2–3 rosemary sprigs, lightly bruised
*Extra virgin olive oil
*Salt
Method
In a large dish, combine lemon juice, lemon slices, white wine, garlic, chilli flakes, oregano, rosemary sprigs, a good drizzle of olive oil and salt. Add the chicken, turning to coat well. Cover and marinate in the fridge for at least 2 hours.
Heat the oven to 200°C.
Place the split sourdough loaf cut side up on a roasting tray.
Lift the chicken from the marinade, letting excess drip off, and lay it flat over the bread, skin side up. Tuck some lemon slices and garlic around the edges and spoon a little of the marinade over the chicken and bread.
Roast for 45–50 minutes, until the skin is deeply golden and crisp and the chicken is cooked through. Increase the heat to 220°C for the last few minutes if needed.
Rest for 10 minutes before carving. Tear the sourdough underneath into chunks to soak up the juices.
In a large dish, combine lemon juice, lemon slices, white wine, garlic, chilli flakes, oregano, rosemary sprigs, a good drizzle of olive oil and salt. Add the chicken, turning to coat well. Cover and marinate in the fridge for at least 2 hours.
Heat the oven to 200°C.
Place the split sourdough loaf cut side up on a roasting tray.
Lift the chicken from the marinade, letting excess drip off, and lay it flat over the bread, skin side up. Tuck some lemon slices and garlic around the edges and spoon a little of the marinade over the chicken and bread.
Roast for 45–50 minutes, until the skin is deeply golden and crisp and the chicken is cooked through. Increase the heat to 220°C for the last few minutes if needed.
Rest for 10 minutes before carving. Tear the sourdough underneath into chunks to soak up the juices.