X-rays, Penicillin and Super Glue are all amazing breakthroughs that were discovered by accident. Now you can add to that list, Colin’s famous Chicken Bread. Looking for something to protect the chook from the roasting tray, Colin used bread and had his “Eureka!” moment.
After refining the process, he now has a recipe all of his own. Despite featuring a delicious roast chicken, it’s actually the bread in this dish that ends up being the showstopper.
It’s crispy on the outside, soft in the middle and chock-full of chickeny goodness.
Note: in addition to the 30 minutes of preparation time listed above, you will also need to set aside 30 minutes for marinating and 20 minutes for your chicken to rest.
Ingredients
Method
Combine herbs, garlic and oil in a large bowl. Coat chicken in marinade, marinate in fridge for 30 minutes (see Cook’s tips).
Preheat oven to 200°C fan-forced (220°C conventional). In a roasting tray that fits the sourdough bread and chicken, layer potato. Slice top off bread, leave 2/3 as base. Put bread base on top of potato. Carefully add water to base of tray.
Remove chicken from marinade. Spoon leftover marinade evenly over bread, dot evenly with butter. Press tomatoes into bread. Season. Top with chicken, pressing down firmly to stabilise.
Roast for 30 minutes. Reduce temperature to 140°C fan-forced (160°C conventional) and cook for a further 30 minutes, or until chicken is cooked through. Rest for 20 minutes.
Arrange chicken, bread, potato and tomatoes on a large serving platter. Spoon over cooking juices and drizzle with extra oil. Serve with salad and extra herbs.
COOK’S TIPS
The sourdough loaf needs to be large enough to place a chicken on. For extra flavour, marinate chicken and refrigerate it overnight.
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