Equipment
Ingredients
Main
- 8 chicken thighs and drumsticks, bone-in, skin-on
- 5 g salt, divided
- 2 g black pepper, to taste
- 80 ml olive oil, divided
- 250 g bread, torn into 5cm chunks
- 6 garlic, thinly sliced
- 50 g golden raisins
- 80 ml chicken stock
- 30 ml white wine vinegar
- 7½ g fresh oregano, leaves only
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F).
Pat the chicken pieces dry with paper towels to ensure crispy skin.
Season the chicken with salt, pepper, and a small amount of the olive oil, rubbing to coat.
Place the chicken skin-side down on the sheet pan and roast for 15 minutes at 220°C (425°F).
Flip the chicken pieces over. Use a thin spatula if the skin sticks to the pan.
Add the bread chunks to the pan in the spaces between the chicken and drizzle with more olive oil.
Roast for another 15 to 20 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the bread is toasted.
Combine the sliced garlic, 80ml olive oil, raisins, and a pinch of salt in a small pot over medium-low heat until the garlic sizzles.
Pour the chicken stock into the pot and bring the mixture to a simmer, then remove from heat.
Stir the vinegar and most of the oregano into the sauce.
Pour the sauce over the chicken and bread on the pan, then top with remaining oregano and salt.
Chef's Notes
- For the crispiest chicken skin, ensure the chicken is patted thoroughly dry. Moisture is the enemy of crispiness.
- Don't overcrowd the sheet pan. Give the chicken and bread pieces ample space to allow for proper roasting and browning, rather than steaming.
- When searing the garlic for the sauce, keep the heat low to prevent burning. The goal is to gently infuse the oil with garlic flavor, not to make the garlic bitter.
- Taste and adjust the seasoning of the final sauce. The balance of vinegar, salt, and sweetness from the raisins is crucial.
- If you don't have white wine vinegar, lemon juice is an excellent substitute that will add a similar bright acidity.
Storage
Refrigerator: 3 days — Store chicken and bread together; bread will soften over time.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to recrisp the bread.
