Porchetta-Style Chicken Ciabatta

• Season chicken thigh with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the pork is cooking, zest lemon to get a 
generous pinch, then slice into wedges. 
• Finely chop parsley and capers.
• In a medium bowl, combine parsley, capers, a pinch 
of chilli flakes (if using), a good squeeze of lemon 
juice, a generous pinch of salt and sugar and the 
olive oil (1 tbsp per person). 

• When the wedges have 10 minutes remaining,  
slice bake-at-home ciabatta in half lengthways.
• Place ciabatta directly on wire racks in oven and 
bake until heated through, 5 minutes.