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Roast chicken with lemon and olive rosini

Delicious & Healthy Recipes

Roast chicken with lemon and olive rosini

Ingredients

Ingredients (4 servings):

2 tablespoons extra virgin olive oil

4 chicken thigh cutlets, trimmed (skin on)

4 chicken drumsticks

1 brown onion, sliced

2 garlic cloves, crushed

¼ cup fresh flat-leaf parsley leaves, roughly chopped

1 teaspoon dried oregano

1 teaspoon smoked paprika

800g can chopped tomatoes

1 litre salt-reduced chicken stock

1½ cups dried risoni

3/4 cup pitted kalamata olives

50g fetta, crumbled

Mixed salad leaves, to serve

Instructions

Method:

Preheat oven to 200C/180C fan-forced.

Heat oil in a 10-cup-capacity flameproof roasting dish over medium-high heat. Cook chicken, in batches, turning, for 5 minutes or until browned all over.

Transfer to a plate. Carefully drain excess fat from dish.

Add onion and garlic to dish. Cook, stirring, for 5 minutes or until softened.

Add parsley, oregano, paprika and tomatoes. Cook, stirring, for 2 minutes or until combined. Stir in stock.

Return chicken to dish. Bring to the boil. Remove from heat. Cover with foil. Transfer to oven for 40 minutes.

Using a spoon, skim any fat from surface. Add risoni and olives to dish. Roast, uncovered, for 20 minutes or until risoni is tender.

Stand, covered, for 5 minutes.

Sprinkle with fetta.

Serve with salad leaves.

December 09, 2021

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