Chicken on Bread

Chicken on Bread is a simple yet flavorful dish where tender chicken thighs are roasted on a bed of bread, which soaks up all the delicious juices and spices. With ingredients like garlic, smoked paprika, and Provencal herbs, this dish packs a punch of savory goodness. The bread underneath becomes infused with the chicken’s flavors, resulting in a crispy yet moist texture. This dish is perfect for a family dinner or a casual gathering, offering both ease of preparation and bold flavors. The use of Georgian lavash adds a unique twist, making it a rustic and satisfying meal.

Full Recipe:

Ingredients

  • Olive oil – 80 ml
  • Garlic – 4 cloves (minced)
  • Provencal herbs – 1 tsp
  • Smoked paprika – 1 tsp
  • Salt – 1 tsp
  • Chicken thighs – 8 pieces
  • Georgian lavash bread – 1 piece (or substitute with flatbread)
  • Onion – 200 g (about 2 medium onions, sliced)

Step-by-Step Instructions

Step 1: Prepare the Chicken Marinade

  1. Mix the marinade ingredients:
    In a small bowl, combine 80 ml of olive oil, 4 minced garlic cloves, 1 teaspoon of Provencal herbs, 1 teaspoon of smoked paprika, and 1 teaspoon of salt. Stir well until everything is mixed.
  2. Coat the chicken:
    Place the 8 chicken thighs in a large bowl or zip-top bag. Pour the prepared marinade over the chicken and toss to coat each piece evenly. Allow the chicken to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Step 2: Prepare the Lavash Base

  1. Prepare the lavash and onions:
    Preheat your oven to 180°C (356°F). While the chicken is marinating, take 1 large piece of Georgian lavash (or flatbread) and lay it out flat on a large baking sheet. Spread the sliced onions (200 g) evenly over the lavash. The onions will add extra flavor as they caramelize under the chicken.
  2. Arrange the chicken on the bread:
    After the chicken has marinated, place the chicken thighs on top of the lavash and onions, spacing them evenly across the bread. The lavash will absorb the delicious juices from the chicken as it roasts, turning crispy on the edges and soft underneath.

Step 3: Roast the Chicken

  1. Bake the chicken and bread:
    Place the baking sheet with the chicken and bread into the preheated oven. Roast the chicken at 180°C (356°F) for 45-50 minutes, or until the chicken thighs are fully cooked, with golden, crispy skin. The internal temperature of the chicken should reach 75°C (165°F).
  2. Check for doneness:
    Midway through cooking, check on the chicken and bread. If the lavash starts to get too crispy, you can cover the edges with foil to prevent burning while the chicken continues to roast.

Step 4: Serve

  1. Rest and slice:
    Once the chicken is cooked, remove it from the oven and allow it to rest for 5-10 minutes. The resting time helps retain the juices in the chicken, making it more tender.
  2. Serve the chicken on the bread:
    Serve the roasted chicken thighs directly on the bread. The lavash will be crispy around the edges and soft in the center, soaked with the flavorful juices of the chicken and onions. Garnish with fresh herbs, like parsley, if desired.

Cooking Tips

  • Marinating time: For the best flavor, allow the chicken to marinate for at least 2 hours or overnight in the refrigerator. This ensures the spices and garlic fully penetrate the chicken.
  • Crispy bread: If you prefer crispier lavash, remove the chicken thighs from the bread during the last 10 minutes of cooking and place the lavash back in the oven to crisp up even more.
  • Vegetable options: You can also add vegetables like bell peppers or tomatoes to the lavash along with the onions for added flavor and color.

Storage

  • In the refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (356°F) until warmed through.
  • In the freezer: You can freeze the chicken thighs (without the bread) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per serving, based on 4 servings)

  • Calories: Approximately 420 kcal
  • Protein: 30g
  • Carbohydrates: 22g
  • Fat: 26g
  • Fiber: 3g
  • Sugars: 4g
  • Sodium: 850mg
  • Calcium: 6% of the recommended daily intake
  • Iron: 15% of the recommended daily intake

FAQs

  1. Can I use other cuts of chicken?
    Yes, you can use chicken breasts, drumsticks, or even a whole chicken cut into parts. Adjust the cooking time as needed depending on the cut.
  2. What can I use instead of lavash?
    If you can’t find Georgian lavash, any type of flatbread, such as pita, naan, or tortilla, will work well. Just ensure it’s thin enough to absorb the chicken juices without becoming too soggy.
  3. Can I grill the chicken instead of roasting it?
    Yes, you can grill the chicken thighs and serve them on the bread. Just be sure to grill the chicken on medium heat to avoid burning the marinade. You can grill the bread briefly to crisp it up before serving.
  4. How can I add more flavor?
    You can experiment with different seasonings in the marinade, such as adding lemon juice, cumin, or chili flakes for extra heat and flavor.
  5. Can I make this dish ahead of time?
    You can marinate the chicken in advance and store it in the refrigerator for up to 24 hours. You can also prepare the onions and lavash ahead of time, but it’s best to bake the chicken just before serving.

Conclusion
Chicken on Bread is a delightful combination of crispy, flavorful chicken thighs and savory, juicy bread that absorbs all the rich flavors from the marinade. With minimal ingredients and effort, this dish is perfect for a family meal or a casual dinner party. The lavash becomes a unique base that not only adds texture but also makes this dish stand out from other chicken recipes. Whether you’re serving this for a special occasion or a cozy weeknight meal, it’s sure to be a hit! Enjoy this easy-to-make yet delicious meal with your favorite side salad or roasted vegetables.