Serves 4-6
Ingredients
1kg chicken thigh fillets
1 large turkish bread (Helga’s brand size)
1 medium lemon
Fresh thyme, leaves stripped
Olive oil
Salt
Method
Preheat the oven to about 150℃ fan-forced (depending on your oven).
Line the base of a large baking tray with 2” chunks of Turkish bread. Drizzle olive oil, sprinkle thyme leaves and salt over the bread.
Cover bread with chicken fillets to stop it from burning. Juice a lemon and drizzle over the chicken. Drizzle over more olive oil and add more thyme leaves.
Place in the oven for about 20min. Check and turn over the chicken fillets, cook for another 10min until chicken is done and the bread smells delicious.
Take the chicken out of the tray and rest, return the bread to the oven until it is caramelised and crispy but not burnt - around 15min.
Serve with plenty of salad and a good mayo. Pray for your arteries.
***Can also lay bacon rashers over the chicken to stop them from drying out - but use less olive oil.
