Ingredients
- 50g sundried tomatoes
- 1 tbsp mixed dried herbs
- 1 medium free-range chicken, spatchcocked
- 200g plum tomatoes, halved
- 3 romano peppers
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 1 tbsp red wine vinegar
- ½ tbsp runny honey
- 1 tbsp dried oregano
- 150g fregola
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. To make the paste, add the sundried tomatoes, mixed dried herbs and 20ml water to a food processor. Season and blend until smooth.Step 2
Place the spatchcocked chicken skin-side up on a roasting tray. Rub the paste all over the chicken.Step 3
Roast for 45-50 mins, or until the juices run clear. For the final 10 mins of cooking, add the plum tomatoes to the tray around the chicken.Step 4
Meanwhile, preheat the grill to high. Place the romano peppers under the grill for 5-6 mins per side, until the skin is well charred. Transfer to a bowl, cover and leave to cool for 10 mins.Step 5
To make the dressing, whisk the extra virgin olive oil, red wine vinegar, runny honey and dried oregano in a small bowl. Season and set aside.Step 6
Once the peppers are cool enough to handle, peel away the blackened skins, remove the seeds and slice the flesh into thin strips.Step 7
When the chicken is cooked, remove it from the oven. Transfer the roasted tomatoes from the tray to a large bowl. Cover the chicken with foil and leave to rest for 10 mins.Step 8
Bring a large pan of salted water to the boil. Add the fregola and cook for 12-14 mins until al dente. Drain well.Step 9
Add the hot fregola to the bowl with the roasted tomatoes, sliced peppers, fresh oregano and the dressing. Pour in any resting juices from the chicken tray and mix everything together.Step 10
Carve the chicken. Spoon the fregola onto a large platter and arrange the chicken on top. Finish with a drizzle of extra virgin olive oil to serve.