I will not even attempt to tell you how delicious this dish is. The combination of the roasted bread and olives and tomatoes is reason enough to make this recipe. Easy to put together and pretty much hands free. The recipe is from Jamie Oliver.
Small ciabatta loaf
8 chicken thighs or drumsticks (I used a whole chicken cut into parts)
2 handfuls of cherry tomatoes
Bunch of basil, leaves picked
1 garlic bulb, broken into cloves, skin on
Handful of black olives, stoned
1 dried red chili
8 slices of pancetta, or thin-sliced smoked streaky bacon
1. Preheat the oven to 350˚. Get a deep roasting tray big enough to fit all the chicken in one layer. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil, garlic cloves and olives. Add a generous drizzle of olive oil, a pinch of salt and pepper and the chili. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
2. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone.