Photo: Marina Oliphant
- 1 cup basil leaves
- 80g butter, soft
- 1.8kg chicken
- salt and pepper
- 1/2 lemon
- extra-virgin olive oil
- 1/2 clove garlic
- 1/2 bread stick of stale ciabatta - or crusty white bread
- 1/2 red onion, thinly sliced
- 3 zucchini, sliced thickly
- 4 ripe tomatoes, thickly sliced
- red wine vinegar
Pre-heat oven to 180C.
Reserve some of the basil leaves for the salad and roughly chop the remainder.
Combine the chopped basil with the butter and a pinch salt and rub over the chicken and push some underneath the skin. Place half a lemon inside the cavity and season with salt and pepper and a drizzle of the olive oil.
Place in a roasting tray and roast in a hot oven for about 1-1 1/4 hours or until the skin is brown and the juices run clear at the thigh. Remove and allow to cool.
Meanwhile, break the bread into chunks, drizzle with a little olive oil and put in the oven until golden brown.
Thinly slice the garlic and toss the hot toasted bread with the garlic then pour the juices from the chicken over the bread and toss to coat bread.
Cut the chicken into eight pieces, so that you have two drumsticks, two thighs and four pieces of breast. Grill or roast the zucchini and tomato slices and place everything together in a bowl.
Add the remaining basil leaves and dress with vinegar and olive oil. Allow to sit for 15 minutes or so before you serve.
- Main Ingredients - Chicken