Roast chicken panzanella
Make a tasty dressing using the pan juices to soften the crispy pitta chunks in this salad of chicken, asparagus, roasted peppers and capers
- Serves: 1 person
- 1skin-on chicken breast
- 5 ½tbsp olive oil, plus 1 tsp
- 100g fine asparagus, trimmed
- 1small wholemeal pitta, torn into pieces
- ½lemon, zested and juiced
- 1tsp runny honey
- 1tbsp dill, half finely chopped, half roughly torn
- 1ready roasted pepper from a jar, cut into chunks
- ½small red onion, thinly sliced
- 2tsp capers, roughly copped
Step 1Heat the oven to 200C/fan 180C/gas 6. Put the chicken skin-side up in a small roasting tin or lipped baking tray. Drizzle with 1 tsp of olive oil and season well. Roast for 25 minutes or until cooked through with crispy skin.
Step 2Halfway through the chicken cooking time, put the asparagus and pitta in a large baking tray and drizzle with tbsp of olive oil. Add the lemon zest, season and toss together. Transfer to the oven and roast for 10-12 minutes or until the asparagus is crisp and tender, and the pitta lightly toasted.
Step 3Transfer the asparagus and pitta to a large bowl and set aside. Keeping all the juices in the pan, transfer the chicken to a chopping board or large plate, remove and discard the skin from the chicken if you prefer, and shred the meat. Set aside to cool.
Step 4Skim any excess fat from the cooking juices. In a medium bowl, whisk together the lemon juice, honey, finely chopped dill and remaining 1 tbsp of olive oil. Slowly whisk in the chicken juices until the dressing is emulsified, then lightly season. Add the pepper and onion to the bowl with the asparagus and pitta, and toss with 2 tbsp of the dressing. Leave to sit for 10 minutes before adding the chicken, capers and remaining dressing, if you like. Toss to combine and serve.