Chicken Panzanella Salad

Place the chicken thighs, kalamata olives and red onion in a large ovenproof dish. In a small bowl or jug, combine the dried oregano, red wine vinegar and half the olive oil. Season with salt and pepper. Pour over the chicken and red onion. Toss to combine. Roast in the oven for 15 minutes, or until the chicken is slightly golden. Tip: add the kalamata olives at the end of the meal if the kids don’t like them.

Remove the dish from the oven and top with the bake-at-home ciabatta chunks and fresh tomato. Drizzle with the remaining olive oil. Return to the oven for a further 15 minutes, or until the chicken is cooked through and the bread is golden and crunchy. Once cooked, gently stir and top with the fresh basil.