Roasts with the most

Sunday nights will never be the same!

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ROAST CHICKEN WITH SWEET ONION PANZANELLA

SERVES 4 PREP 15 MINS COOK 40 MINS

1⁄2 loaf stale ciabatta bread or sourdough, 1cm slices

2 tbsp olive oil, plus extra to serve

2 red onions, thick wedges

1.4kg chicken, butterflied

1 tbsp lemon juice

4 sprigs fresh lemon thyme, chopped

250g cherry tomatoes, halved

2 tbsp balsamic vinegar

1 cup fresh basil leaves, loosely packed

1 Line a large roasting pan.

2 Place bread in single layer in pan and brush with half oil. Nestle onions around edges.

3 Place chicken skin-side up on bread. Drizzle with remaining oil and juice. Scatter thyme over and season.

4 Cook in a 200°C preheated oven for 30-35 mins until chicken is golden brown and juices run clear when thigh joint is pierced with a skewer. Transfer to a board and rest, loosely covered with foil, 5 mins.

5 Put tray under preheated grill 4-5 mins, until bread is golden and crisp. Tear into chunks. Toss through pan juices with onions, tomatoes and vinegar.

6 Cut chicken into pieces. Serve with bread mixture. Scatter with basil. Drizzle with a little extra oil.

BAKED AMERICAN-STYLE RIBS

SERVES 6 PREP 15 MINS COOK 2 HOURS

• ¼ cup olive oil

• ¼ cup Cajun seasoning

• 4 cloves garlic

• 3 tsp finely grated orange zest

• 2kg American-style pork spare ribs, 5 rib sections