Chicken Tray Bake

With

Silvia Colloca

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Ingredients

1 whole Inghams chicken butterfiled
3/4 cup of cherry tomatoes , halved
1/2 cup of black olives, pitted
1 tablespoon capers, drained and rinsed
1 garlic bulb, halved
½ cup (125 ml) dry white wine
100 ml of extra-virgin olive oil
Rosemary or thyme leaves
8 slices of stale sourdough cut into chunks
salt for seasoning
balsamic vinegar for drizzling on top

Method

Pre-heat your Ooni oven to 200 C conventional
Oil an oven safe dish, add the cherry tomatoes and their juices, olives, capers, garlic, wine and half of the oil. Add thyme leaves, bread chunks and season with salt. Place chicken on top, season with salt and pepper and drizzle some of the liquid onto it.
Bake for 35-40 minutes or until the chicken is cooked through and crispy golden on top, the cooking time will be dependent on the size of your chicken, so keep an eye on it. For Silvia’s tip bake 20 minutes with foil on and 20 minutes with foil off. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and a little balsamic vinegar and serve.

Silvia Colloca

Silvia Colloca is a Roman-born cook, opera singer and cookbook author who has spent the last decade documenting the regional cooking of Italy from her home in Sydney. She fronts Silvia’s Masterclass, working through the country one mother-recipe at a time. Her style is patient: fresh pasta by hand, long-rise focaccia, sauces built slow.