0 added
Item price
£12.90 each est.Price per unit
£7.95/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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.
Invite guests to help themselves to the ciabatta during the meal, rather than place it all on at the beginning. That way, it stays crunchy right down to the last mouthful.
Typical values per serving when made using specific products in recipe
Energy | 3,437kJ/ 822kcals |
---|---|
Fat | 42g |
Saturated Fat | 8.4g |
Carbohydrates | 42g |
Sugars | 14g |
Fibre | 4.6g |
Protein | 67g |
Salt | 1g |
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