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Roast Chicken Panzanella Recipe

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8 bone-in chicken thigh fillets (skin on)
1/3 cup (55g) kalamata olives
1 red onion, thickly sliced into rings
200g baby red capsicums
2tsp dried oregano
3 garlic cloves, finely grated
2 tbs red wine vinegar
100ml extra virgin olive oil
4 large slices ciabatta, roughly torn
4 large mixed tomatoes, halved
1/2 bunch basil, leaves picked

1 Preheat oven to 200°C. Place chicken, olives,onion and capsicum in a large roasting dish. Combine oregano, garlic, vinegar and 1/3 cup (80ml) oil. Drizzle over dish. Season. Roast for 25 minutes or until chicken is slightly golden.

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2 Drizzle remaining 1tbs oil over bread, add to tray with tomato and roast for a further 10-15 minutes or until chicken is cooked through. Serve topped with basil.

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