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To make the panzanella
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Tip the bread into a bowl,
season to taste with salt and pepper and add the olive oil
and half of the red wine vinegar.
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Remove the tomato skins by
placing the tomatoes into boiling water for a few seconds
and refreshing in a bowl of cold water. The skins should
peel away easily. Add the tomatoes to the bread, along
with the cucumber. Add the roasted pepper and mix until
well combined.
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While the chicken is cooking,
make the couscous. I use couscous in a bag, to be cooked
for 1min 30 sec. Take the bag out as per the packet
instructions and fluff up in a bowl.
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Pour in the remaining red
vinegar (if needed), add the parmesan and basil leaves and
stir until well combined.
For the roasted lemon
thyme chicken
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Heat the oven to
160C/Fan140/Gas 3. To make the chicken, combine 2 tbsp
olive oil with the lemon wedges and the lemon time in a
roasting tin. Season then add the chicken and toss well to
coat. Pour in the wine, cover tightly with foil and cook
for 2 hours. Remove the foil and cook for a further
45mins, until the chicken skin is crisp.
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DAILY
DINNERS 
