Roast chicken BLT crispbreads

30 minutes


  • 12 Peter's Yard Spelt & Poppy Seed sourdough crispbreads
  • 3 chicken thighs, skin on, bone in
  • 3 tbsp of mayonnaise
  • 1 baby gem lettuce, washed, dried and shredded
  • 4 sun-dried tomatoes, chopped
  • 6 basil leaves, torn
  • 3 rashers of streaky bacon
  • olive oil
  • salt
  • pepper


Preheat the oven to 180°C/gas mark 4
Place the chicken thighs in a roasting tray big enough to fit the chicken and bacon. Drizzle with olive oil, season with salt and pepper and roast for 15 minutes
After 15 minutes, add the bacon to the tray then return it to the oven and cook for another 5 minutes, or until crisp
Place the mayonnaise in a medium-sized bowl. Remove the tray from the oven and pour all of the excess juices and fat into the mayonnaise. Whisk to emulsify. Taste and season with salt and pepper
Once cool enough to handle, pull the chicken off the bone and roughly chop. Place the meat into a bowl with the chopped lettuce, tomatoes and basil
Pat the bacon with kitchen roll to remove any excess grease, then chop into little pieces
Assemble the crispbreads on plates and top with a generous spoonful of the chicken mixture. Finish them off with a sprinkling of crunchy bacon bits and serve