Garlic Chicken on Pagnotta Bread

Jeremy Lee tops this Italian bread from Puglia with melt in your mouth garlic, slow roasted tomatoes and shredded chicken
By Jeremy Lee
Garlic Chicken on Pagnotta Bread
  • Rating:
  • Serves: 4
  • Cook Time: plus cooling and resting
  • Prep Time: 10 minutes
  • Effort: easy


For the roasted garlic

  • 4 heads new season garlic
  • extra virgin olive oil, to cover
  • sprig thyme
  • sprig rosemary
  • 6 black peppercorns

For the chicken

  • 1 x1.75kg chicken, jointed
  • 1 tbsp Dijon mustard
  • 6 cloves garlic, roughly chopped
  • sprig thyme
  • sprig rosemary
  • small bunch flat leaf parsley, roughly chopped
  • 4 shallots, roughly chopped
  • squeeze lemon juice

For the tomatoes

  • 4 cloves garlic, very finely sliced
  • 8 ripe tomatoes
  • sprig thyme
  • sprig rosemary
  • 2 tsp dried red chilli flakes
  • olive oil, for drizzling

To serve

  • 1 loaf Pagnotta bread, sliced into thick slices
  • bunch basil, leaves picked


1. For the garlic: put the garlic bulbs in a small pan, cover with the oil and add the herbs and peppercorns. Set over a gentle heat and when one bubble appears upon the surface, turn down the heat, cover with a lid and cook for 2 hours, turning once, until the garlic is totally softened. Leave to cool in the oil. Reserve the flavoured oil for another dish.

2. For the chicken: preheat the oven to 200C/gas 6.

3. Blend together the mustard, garlic, herbs and shallots in a food processor to make a smooth paste. Season with a squeeze of lemon juice. Smear this mixture all over the chicken pieces. (You could do this the day before.) Place on a tray in the oven and bake for 25 - 45 minutes, until cooked through.

4. For the tomatoes: halve the tomatoes and put the in an ovenproof dish. Strew them with the garlic, thyme, rosemary, chilli flakes and a little cracked pepper, drizzle over the olive oil and roast in the oven alongside the chicken for 30 minutes.

5. Once the chicken is cooked remove from the oven and leave to rest for 30 minutes then pull the meat from the bones.

6. To serve: spoon some of the oil from the tomatoes over the slices of bread and grill on both sides. Spread the cloves of roasted garlic onto the toast, then top with the tomatoes and shredded chicken. Garnish with fresh basil.

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