Summer Chicken with Garlic Butter Pangrattato: A Traybake That Tastes Like Sunshine
Published on June 27th, 2025
Intermediate
It starts with a smell. That unmistakable mix of roasting tomatoes, sizzling chicken skin, and warm garlic butter dancing through the kitchen. You glance at the clock — not long now. This is Summer Chicken with Garlic Butter Pangrattato, and it might just be your new favourite way to end the day.
Whether you're cooking for a few friends on a warm evening or just making yourself something special (because you deserve it), this easy garlic butter chicken pangrattato recipe is pure comfort with a Mediterranean twist. It's bright, juicy, and golden in all the right places.
Why You'll Love This Garlic Butter Pangrattato Chicken Recipe
It has everything you want from a summer dinner: minimal prep, maximum flavour, and only one roasting tray to wash. Juicy chicken thighs roast alongside sweet cherry vine tomatoes, briny capers, and glossy Mediterranean olives. A drizzle of honey brings everything together, while oregano adds that summery herbaceous note.
But what truly sets this garlic butter pangrattato chicken recipe apart is the topping: a garlicky, golden pangrattato that adds crunch, richness, and depth. It turns a simple traybake into something you’ll crave all season.
Ingredients (serves 4)
- 8 chicken thighs (bone-in, skin-on recommended)
- 400g cherry vine tomatoes, picked from the vine
- 145g Mediterranean olives
- 1 tbsp oregano
- 1 tablespoon brown sugar
- 1 tbsp clear honey
- 2 tbsp olive oil
- 25g butter
- 50g fresh breadcrumbs (preferably sourdough or wholemeal)
- 2 garlic cloves, finely grated or crushed
- 15g flat-leaf parsley, finely chopped
Instructions:
- Preheat your oven to 200ºC (gas mark 6). Place the chicken thighs in a large roasting tin, skin-side up. Add the cherry tomatoes, olives (with their oil/dressing if using marinated ones), and capers. Sprinkle with oregano, then drizzle with honey and olive oil. Use your hands or tongs to toss everything gently, keeping the chicken skin facing up.
- Roast in the middle of the oven for about 35 minutes, or until the chicken is golden and cooked through (juices should run clear and no pink meat should remain). The tomatoes will have burst and created a rich, tangy sauce in the base of the pan.
- While the chicken roasts, melt the butter in a frying pan over low heat. Add the breadcrumbs and cook gently for 5 minutes, stirring regularly, until golden and crisp. Add the garlic and cook for just a minute more, then take the pan off the heat and stir in the chopped parsley. The pangrattato should be crunchy, garlicky, and fragrant.
- Once the chicken is ready, remove it from the oven and spoon the buttery pangrattato generously over the top. Serve with a side of little gem and rocket salad, tossed in a lemony vinaigrette and topped with shavings of parmesan if you fancy.
It’s Not Just Dinner, It’s a Moment
There’s something quietly luxurious about serving a traybake that looks and smells this good. It’s rustic but elegant, with minimal effort and maximum impact. The kind of dish that doesn’t just feed you — it lifts your mood.
This summer chicken with garlic butter pangrattato doesn’t need fancy plating or complicated sides. Just a crisp salad, a glass of something cold, and good company (or a good book).
So go ahead. Make it once, and you’ll come back to it again and again. It’s the taste of summer, wrapped in golden breadcrumbs and sunshine.
And when your guests ask what that amazing crunchy topping is called? Just smile and say "pangrattato" — it rolls off the tongue as nicely as it tastes.
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