BASIL CHICKEN BAKE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
  2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
  3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
  4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
  5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
• Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
• In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
• Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
• Serve with sour cream, Cheddar and sliced lemons.