Crispy Chicken & Charred Pepper Panzanella

Preheat the oven to 220°C.

Start by deboning the chicken thighs. Pop a chicken thigh, skin-side down, on the board.

Run your knife along the either side of the bone, leaving as little flesh on the bone as you can. Once the bone is exposed, slip the knife underneath, again, snug to the bone and remove. Repeat with the other thighs.

Season the chicken with salt and pepper.

Grab a roasting tin and set over a medium high heat.

Add a splash of olive oil and the chicken thighs skin side down. Cover with parchment and pop a heavy pan on top. Cook for 10 mins under the weight, until browned and crispy.

Meanwhile, tear up the ciabatta into small chunks, smash the garlic cloves and cut the pepper into strips.

Remove the chicken from the pan and add the garlic, peppers and bread. Toss to coat in the oil and chicken fat. Season with salt, nestle the chicken back into the pan, skin side up, and bang the tray into the oven for 25 mins.

While the chicken is roasting, cut the tomato into chunks and add to a large bowl. Core and slice the cucumber and thinly slice the onion. Get those in the bowl too.

Season with salt and pepper, add the vinegar and a healthy glug of oil. Let that all marinate while the chicken roasts.

Once the chicken is ready, remove from the pan and pop onto a plate. Fish out the garlic cloves and empty the bread and peppers into the salad bowl. Smush the garlic into a paste on your board and add to the bowl. Toss everything together to coat in the tomato and cucumber juices.

Finish with torn basil leaves and toss together.

Divide the salad between plates and top with the warm crispy chicken. Get stuck in.