Ingredients

4 garlic cloves, crushed

2 tsp dried oregano

1 tbsp Sherry vinegar

Finely grated rind and juice of 1 small orange

1.6 kg chicken, backbone removed, halved lengthways

1 large rustic loaf, halved

1 Roma tomato, grated

1 tbsp tomato paste

2 tbsp extra-virgin olive oil

Mixed salad, to serve

Method

1.Combine half the garlic, oregano, vinegar, orange rind and juice in a small bowl. Place chicken on a tray. Rub with mixture and season to taste; marinate at room temperature (10 minutes).

2.Meanwhile, preheat oven grill to high. Place bread on a large oven tray. Grill until lightly toasted (1 minute each side).

3.Turn oven to 200˚C fan-forced. Mix tomato, tomato paste, oil and remaining garlic in a small bowl, season to taste.

4.Spread over cut side of bread and top each bread half with a chicken half then drizzle with any remaining marinade from bowl. Roast for 40 minutes, or until golden (moving bread from under the chicken occasionally to evenly colour).

5.Set aside for 10 minutes. Carve chicken and serve with tomato bread, and salad.

For an even faster meal – swap whole chicken for chicken breasts, skin on. These will cook in 30 minutes.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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