Ingredients
- 1.5 kg (3 lb 5 oz) roasting chicken
- 6 sage leaves
- 300 g (101 1/2 oz) day-old ciabatta bread (about 1 1/2 a loaf)
- 125 ml (4 fl oz/ 1 1/2 cup) olive oil
- 3 garlic cloves, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons raisins
- 2 tablespoons caperberries
- 2 teaspoons finely grated lemon rind
- 1 small handful flat-leaf (Italian) parsley
- 90 g (3 1/4 oz/ 1 1/2 cup) small green olives, pitted
- 1 large handful rocket (arugula)
- 2 tablespoons white balsamic vinegar
Method
1. Remove any excess fat from the chicken, then rinse the chicken in cold water and pat dry with paper towels. Slide a finger under the skin of each breast to make a pocket and loosen the skin on the thickest part of the thigh flesh. Place sage in the cavities between the skin and the flesh. Season the chicken with sea salt and freshly ground black pepper, and sprinkle a little extra salt inside the cavity. Cover the chicken with plastic wrap and refrigerate overnight.
2. Preheat the oven to 240°C (475°F/Gas 8). Remove the chicken from the refrigerator and pat dry with paper towels. Place a 25 × 30 cm (10 × 12 inch) roasting pan in the oven to preheat. When hot, place the chicken in the pan, breast side up, in the middle of the oven and cook for 30 minutes or until the chicken is starting to brown. Turn the chicken over, roast for another 10-15 minutes, then turn breast side up again and cook for another 15 minutes, or until the skin is crisp and the chicken is cooked through.
3. Meanwhile, slice the bread into four 2 cm (3/4 inch) thick slices, then cut into 2 cm (3/4 inch) cubes. Place in a roasting pan, drizzle with 2 tablespoons of the olive oil, add the garlic and onion and bake for 10 minutes or until crisp. Remove and set aside.
4. Remove the chicken from the roasting pan, reserving the cooking juices, and transfer the chicken to a warmed platter. Cover loosely with foil and keep warm. Skim any fat from the cooking juices, then add the juices to the bread and toss to combine.
5. Place the bread mixture in a large salad bowl with raisins, caperberries, lemon rind, parsley, olives and rocket, and drizzle with the combined balsamic vinegar and remaining oil. Toss to combine, then place on a large serving platter. Cut the chicken into pieces, place on a platter with salad and serve immediately.
