Let’s make this one tray chicken, ox heart tomatoes, pancetta and croutons- with Amanda Cordony

Let’s make this sheet pan chicken, ox heart tomatoes, pancetta and croutons. It’s the simple weeknight dinners that always taste the best.

Watch Amanda whip this yummy meal up over on Instagram HERE.

INGREDIENTS:
4 (600g) thigh chicken fillets, skin off
3 ox heart tomatoes, slice into 3 rounds
2 garlic cloves, minced
3 tablespoon baby capers
4 tablespoons olive oil, extra to serve
2 tablespoons red wine vinegar
100g sliced pancetta
120g (3 cups, cubes) sourdough bread, 3cm cubes. Or any preferred bread
Season to taste
Basil leaves to garnish

METHOD:

1. Preheat the oven to 180ºC fan. On a large sheet pan, add chicken fillets and place tomatoes in between chicken. Sprinkle over capers.
2. In a small bowl add garlic, olive oil, red wine vinegar, salt and pepper. Drizzle over the ingredients on the sheet pan.
3. Bake in the oven for 20 minutes on the top shelf. After 20 minutes add the pancetta and bread to the pan with 1 tablespoon of olive oil, salt and cracked pepper  then bake for another 10 minutes, until crispy.
4. Serve with basil leaves with an extra drizzle of olive oil and season to taste.