ROAST CHICKEN WITH SUMMER VEGETABLES & TORN CROUTONS

A vibrant and delicious summer roast which is cooked in one pan. My favourite thing about this recipe is the crunchy torn croutons which are grilled and then tossed through the sweet juices from the cooked chicken and vegetables just before serving. 

If you have any leftovers, it’s delicious tossed through pasta with fresh basil and parmesan. Discard of any leftover bread, it’s a little too soggy on day two!

I’m an ambassador for Waitoa Free Range Chicken, thanks to them for sponsoring this post. 

Serves 4-5

INGREDIENTS

1.5kg Waitoa Free Range Whole Chicken
4 sprigs fresh thyme
1 small bunch fresh oregano
25g butter, softened
1 eggplant, cut into 2cm cubes
2 courgettes, cut into discs
1 red onion, cut into wedges
400g vine tomatoes
2 bulbs garlic, cut in half
½ cup kalamata olives 
1 tablespoon apple cider vinegar
1 teaspoon caster sugar
4 tablespoons olive oil
½ sourdough or ciabatta loaf
Sea salt
Cracked pepper

METHOD

Heat oven to 190ºC bake. 

Pat chicken dry with a paper towel and place in a roasting pan. Rub butter onto the skin of the chicken and season with salt and pepper. Stuff fresh herbs into the cavity of the chicken and tie the legs together with cooking string. Roast chicken for 50 minutes, then add the vegetables, garlic, olives, vinegar and caster sugar to the pan. Season with salt and pepper and drizzle over 2 tablespoons olive oil, use a spoon to toss to combine. Return to the oven for a further 25 minutes or until chicken is cooked through. 

Remove the chicken from the roasting pan and set aside for 10 minutes to rest. 

Tear the bread into bite sized chunks and scatter on top of the vegetables. Drizzle over remaining 2 tablespoons of olive oil and grill for 5-10 minutes or until the bread is crunchy. Turn the bread over half way through grilling. 

Just before serving, toss the bread through the vegetables so they soak up all the lovely juices.