Roast Chicken on Parmesan Crusted Toast

A wonderful combination of the best Italian flavours

There is no wrong-doing when combining roasted chicken, garlic and tomatoes, using the pan juices as a sauce and serving alongside crusty bread. But why stop there when with just a little more effort you can have a mouth-watering, parmesan-crusted toast to lay underneath? Juicy chicken topped with a white wine-chicken-rich-fat sauce, fresh herbs, citrus and creamy roasted garlic bulbs oozing over the crusty umami toast.

Spatchcocking (or butterflying) chicken reduces cooking time to 50 minutes or less, depending on your oven temperatures and the size of your bird. It also guarantees very crunchy skin. The trick is to just salt the skin but avoid using any oil or butter to baste. The high chicken fat content in the skin will keep it nice and moist and allow the skin to crisp and crunch up.

Watch the video below for how to butterfly a chicken...

It’s All About The Sauce

Tomato, garlic, white wine and tasty chicken fat. It’s the perfect combination. Adding a dash of sumac or a good squeeze of lemon juice will cut through the salt and fast and bring in an element of zingy freshness. 

Pan-fried and parmesan-crusted toast acts as a crunchy base that soaks up all the juices, making each mouthful moreish and filling.

To make this Eggs With Halloumi Salsa recipe you will need:

• 1 whole chicken, butterflied
• Tomatoes
• Garlic
• Fresh Rosemary
• Thyme
• White wine
• Chicken Stock
• Sumac (or lemon juice)
• Olive oil
• Sea salt flakes
• Crusty white bread, sliced thickly
• Butter
• Parmesan cheese