- 80ml (1/3 cup) olive oil
- 2 tbs white wine
- 2 tbs fresh lemon juice
- 2 tbs chopped fresh continental parsley
- 1 tbs chopped fresh rosemary
- 1 tbs dried oregano leaves
- 9 (about 1.2kg) chicken thigh fillets, excess fat trimmed
- 2 lemons, quartered
- Baby rocket leaves, to serve
- 2 small red capsicums
- 1 small yellow capsicum
- 3 roma tomatoes
- 2 garlic cloves
- 2 tsp fresh thyme leaves
- 2 tbs olive oil
- 6 cherry bocconcini
Garlic, tomato & basil bread
- 100g butter
- 60g (1/4 cup) chopped semi-dried tomatoes
- 20g (1/4 cup) grated parmesan
- 1/4 cup chopped fresh basil
- 3 garlic cloves
- 1 artisan loaf (see note)
Combine the oil, wine, lemon juice, parsley, rosemary and oregano in a large glass or ceramic bowl. Season with pepper. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
Preheat a barbecue grill or chargrill on high. Season chicken with salt and cook for 6 minutes each side or until cooked through. Add the lemon, cut-side down, in the last 2 minutes of cooking and cook until charred.
Serve the chicken with the lemon and rocket leaves.
To make Piemontese capsicums: Preheat oven to 180°C. line a baking tray with baking paper. Place 2 small red capsicums and 1 small yellow capsicum, halved, seeded, cut-side up, on tray. halve and seed 3 roma tomatoes. Place, cut-side up, in capsicum. Top with 2 garlic cloves, chopped, and 2 tsp fresh thyme leaves. drizzle over 2 tbs olive oil. Bake for 40 minutes or until capsicum softens. divide 6 cherry bocconcini among the capsicum. Bake for 5 minutes or until bocconcini melts.
Meanwhile, to make Garlic, tomato & basil bread: Preheat oven to 180°C. Combine 100g butter, at room temperature; 60g (1/4 cup) chopped semi-dried tomatoes; 20g (1/4 cup) grated parmesan; 1/4 cup chopped fresh basil; and 3 garlic cloves, chopped, in a bowl. Cut 1 artisan loaf in half horizontally. Spread with butter mixture. Sandwich together. Wrap in foil. Place on a baking tray. Bake for 15 minutes. Unwrap and place both halves, butter-side, up on tray. Bake for a further 5 minutes or until golden. Cut into slices.
Chicken with a twist: For Portuguese chicken, replace rosemary and oregano with 2 tbs chopped fresh coriander. Add a large pinch of dried chilli flakes.
For Thai chicken, replace the lemon juice and lemons with lime juice and 3 limes. Replace the herbs with 2 tbs grated ginger and 1 tbs chopped fresh coriander.
Artisan loaf is available when baked in store.