Recipes

Warm Panzanella Salad

If you manage to find a delicious range of tomatoes, this is a brilliant way to put them to good use.

Chef Daryll Young has created a step-by-step recipe video. You can watch the video here.

Preheat your oven to 160°C.
Season the whole chicken inside and out with salt and freshly cracked black pepper. Spread the softened butter over the chicken skin.
Place the cherry tomatoes, sliced red onion, and garlic into a large mixing bowl.
Add the chopped oregano, tarragon, and fennel slices to the bowl.
Drizzle the mixture with 3 tbsp of olive oil and 2 tbsp of balsamic vinegar. Season with salt and freshly cracked black pepper. Toss everything together until well combined.
Spread the torn sourdough chunks in a large roasting dish or ovenproof skillet. Drizzle the bread with a little extra olive oil.
Spoon the tomato salad mixture over the bread, ensuring the juices coat the bread well.
Place the prepared chicken on top of the tomato and bread mixture.
Roast in the preheated oven for about 2 hours, or until the chicken is cooked through and the skin is crispy.
Remove the chicken from the oven and let it rest for a few minutes.
Carve the chicken and serve it over the warm panzanella salad.
Drizzle with pesto and sprinkle with freshly grated Parmesan cheese.

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