Home
Recipes
Bread-baked chicken & summer garden salad

Bread-baked chicken & summer garden salad served on a plate

Bread-baked chicken & summer garden salad

Name: Bread-baked chicken & summer garden salad
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 2
Ingredients: 2 chicken legs; 200g strong bread flour plus extra for dusting; 5g fast-action dried yeast; 1 tsp caster sugar; 1 tsp picked thyme leaves; 2 handfuls mixed lettuce; 1 carrot peeled into ribbons; 1 heirloom tomato cut into wedges; 2 tbsp olive oil; 1 tbsp white wine vinegar; 4 anchovy fillets cut lengthways; salad cream to serve

Tom Kerridge

Save recipe

Serves 2

More effort

Prep: 50 mins

Cook: 50 mins

A star rating of 4 out of 5.6 ratingsRate

loading...

Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Potted crab

A star rating of 5 out of 5.8 ratings

Peach Melba sundae

A star rating of 2.7 out of 5.3 ratings

Crunchy new potatoes

A star rating of 4.6 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

2 chicken legs

For the bread crust

200g strong bread flour

plus extra for dusting
5g fast-action dried yeast
1 tsp caster sugar
1 tsp picked thyme leaves

For the salad

2 handfuls mixed lettuce
1 carrot

peeled into ribbons
1 heirloom tomato

cut into wedges
2 tbsp olive oil
1 tbsp white wine vinegar
4 anchovy fillets

cut lengthways
salad cream

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal528
fat34g
saturates6g
carbs29g
sugars10g
fibre3g
protein24g
salt1.7g

Method

step 1

To make the crust, combine all the ingredients with a pinch of salt. Pour in 120ml of warm water and bring everything together, then knead for about 10 mins to form a smooth ball of dough. Divide the dough into two balls, then roll out each one to a thickness of 0.5cm on a lightly floured surface.
step 2

Lay a chicken leg in the middle of each sheet of dough, then fold in the sides to form parcels – a bit like a pasty. Put the parcels on a tray lined with baking parchment. Can be prepared a few hours ahead and chilled in the fridge until ready to cook.
step 3

Heat oven to 200C/180C fan/gas 6. Bake the chicken parcels for 45 mins, then remove from the oven and leave to stand for 20 mins. Carefully open the parcels with a sharp serrated knife, then lift the chicken onto a baking tray. Grill the chicken for 5 mins to crisp up and colour the skin – or use a blowtorch if you have one, which would be faster and more even.
step 4

Chop some of the bread parcel into chunks and grill until crisp, then transfer to a bowl and toss with the lettuce, carrot and tomatoes. Dress the salad with the olive oil and the vinegar. Serve each chicken leg with some salad topped with the anchovies, and with a blob of salad cream on the side.

Recipe from Good Food magazine, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now