with Panzanella Salad and Herb Cream

Stella and Jazzey's Roast Chilli Chicken

Prep time: 40 mins
Cook time: 45 mins
Serves: 4


Lemon cheeks, to serve

Basil leaves, to garnish

Chilli Chicken

2 long red chillies, chopped

4 cloves cloves, chopped

2 tbs fresh thyme leaves

80ml olive oil

4 large chicken thighs

Salad Dressing

4 anchovy fillets

2 tsp fresh thyme leaves

1 small garlic clove, crushed

60ml extra-virgin olive oil

1 tbs red wine vinegar

2 tsp lemon juice

Tomato, Cucumber & Basil Salad

2 thick slices day old bread (sourdough or similar works well)

1 tbs olive oil

½ small red onion, thinly sliced

2 medium vine tomatoes, cut into wedges

8 cherry tomatoes, halved (we used heirloom for colour)

1 Lebanese cucumber, thinly sliced

½ cup basil leaves

Herb Cream

1/2 cup basil leaves

1/2 cup flat leaf parsley leaves

2 tsp fresh thyme leaves

1 garlic clove, crushed

80g plain Greek yoghurt

½ a medium avocado

juice of 1 lemon


1. To prepare chilli chicken, process chillies, garlic and thyme until finely chopped. Add oil and season. Process to combine. 

2. Place chicken in a bowl and add chilli mixture. Toss to coat. Refrigerate, covered, for 15 minutes or up to overnight.

3. Preheat oven to 200C.

4. To make salad dressing, process anchovies, thyme and garlic until finely chopped. Add remaining ingredients and process to combine. 

5. To prepare salad, tear bread into 2cm pieces and drizzle with oil. 

6. Heat a lightly oiled frying pan over medium heat. Cook bread, tossing, until golden and crisp. 

7. Place onion in a large bowl and add half the dressing. Toss to coat. Set aside to marinate. 

8. Place chicken on an oven tray. Roast for about 35-40 minutes or until cooked through. 

9. Meanwhile, to make herb cream, process herbs and garlic until finely chopped. Add yoghurt and process until smooth. Add avocado and juice and process until smooth. Season. 

10. To finish salad, add bread and remaining ingredients to bowl with onion and dressing. Toss to coat. 

11. Serve sliced chicken with salad, herb cream, lemon wedges and remaining dressing. Garnish with basil leaves.