DAILY DINNERS

For the lemon thyme chicken

For the Panzanella

To make the panzanella

1. Tip the bread into a bowl, season to taste with salt and pepper and add the olive oil and the red wine vinegar.

2. 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. Cut into chunks. Add the tomatoes to the bread, along with the cucumber. Add the roasted pepper and mix until well combined.

3. Add the parmesan and basil leaves and stir until well combined.Can be done ahead.

For the roasted lemon thyme chicken

1. Rub the chicken with black pepper and salt and thyme and let marinate. 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. Pour in the wine or stock, cover tightly with foil and cook for 2 hours. Remove the foil and cook for a further 45mins, until the chicken skin is crisp.