The bread
The ultimate way to use up a day-or-two-old sourdough. Rustic, torn edges catch the chicken juices beautifully.

Cooking time: Cooking time slightly depends on the size of your chicken thighs. Smaller ones will cook in about 40 or so minutes, whereas larger ones will take longer at closer to 50 minutes. For a longer cooking time, it's no problem, but you want to add the sourdough when there is about 20-25 minutes left of cooking time. Toss them in the fat, drizzle over a little olive oil if needed and then let them roast until golden and crunchy along with the chicken.

The beans
A high-quality jar of white beans (Bold Bean Co) brings creaminess, but tinned cannellini or butter beans work well too - just drain them well.

Make it veggie
Skip the chicken and enjoy the salad on its own, or swap in a block of halloumi roasted alongside the sourdough. Give the bread an extra glug of olive oil.

Speed it up
Swap in boneless, skinless thighs and they'll cook in about 20 minutes. Give the bread an extra glug of oil to make up for the lost chicken fat.

Flavour swaps
For a fiery kick, add a spoonful of nduja or harissa to the thighs before roasting. No basil? Fresh tarragon pairs well, or a couple of handfuls of rocket tossed in at the end.