Buffet Olives - Chicken Tray Bake with Pasta, lemon, onions & Green Queen Buffet Olives - The largest Table Olive producer in South Africa

Buffet Olives - Chicken Tray Bake with Pasta, lemon, onions & Green Queen Buffet Olives - The largest Table Olive producer in South Africa

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Chicken Tray Bake with Pasta, lemon, onions & Green Queen Buffet Olives

INGREDIENTS

Free-range chicken thighs or mixed thighs and legs (8 pieces - skin on). 250g Italian pasta rice. 8 peeled and halved (lengthways) shallots (if you don’t have shallots, you can use a large onion, cut into wedges, as a substitute). 3 large garlic cloves, peeled and cut into chunks. 4 sprigs fresh thyme. A sprig of fresh rosemary (or a sprinkle of dried). 1 large lemon, cut into 8 slices. Combine 175ml good dry white wine and 175ml chicken stock or water. Small bunch of flat-leaf (Italian) parsley, preferably hand torn, and a handful of fresh rocket leaves. 12 Buffet Olives Queen Green olives (pitted and halved).

METHOD

1. Heat your oven to 200C. 2. Pour the wine & stock/water into the bottom of your roasting dish. 3. Place the onion/shallots, garlic, rosemary and thyme into the liquid. 4. Place the chicken pieces on top of the onions and herbs (skin side up). 5. Squeeze the lemon wedges over the chicken and then place them around the pieces. 6. Season the chicken skin with ground sea salt and pepper, cover with tin foil or a lid, and cook in the oven for 40 minutes. 7. After 40 minutes remove the tin foil and turn on the grill until the chicken skin is nice and crisp (+- another 10 minutes). 8. When you have 10 min to go, with the cooking of the chicken, cook the pasta in a separate pot with boiling salted water until just tender (be careful to not overcook the pasta – it should still have a little bite to it), then drain the pasta and mix in a splash of good quality olive oil (this will prevent your pasta sticking together and will also add to the taste) 9. Take the roasting dish out of the oven, remove the chicken and add the pasta rice into the dish and give it a good stir to mix the juices with the pasta and onions/herbs. 10. Replace the chicken back into the mixture and add your fresh parsley and rocket as well as your Green Queen Buffet Olives and give another brief stir. To serve, place your pasta mixture on a plate (a couple spoons per person) with the chicken pieces on top & garnish with a little extra fresh parsley and a drizzle of good quality olive oil (finely grated Parmesan cheese is also a great addition for a little more zing). Serve with a side of vegetables such as baby carrots, green beans or baby marrows. Enjoy with a nice glass of chilled dry white wine.

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INGREDIENTS

Free-range chicken thighs or mixed thighs and legs (8 pieces - skin on). 250g Italian pasta rice. 8 peeled and halved (lengthways) shallots (if you don’t have shallots, you can use a large onion, cut into wedges, as a substitute). 3 large garlic cloves, peeled and cut into chunks. 4 sprigs fresh thyme. A sprig of fresh rosemary (or a sprinkle of dried). 1 large lemon, cut into 8 slices. Combine 175ml good dry white wine and 175ml chicken stock or water. Small bunch of flat-leaf (Italian) parsley, preferably hand torn, and a handful of fresh rocket leaves. 12 Buffet Olives Queen Green olives (pitted and halved).

METHOD

1. Heat your oven to 200C. 2. Pour the wine & stock/water into the bottom of your roasting dish. 3. Place the onion/shallots, garlic, rosemary and thyme into the liquid. 4. Place the chicken pieces on top of the onions and herbs (skin side up). 5. Squeeze the lemon wedges over the chicken and then place them around the pieces. 6. Season the chicken skin with ground sea salt and pepper, cover with tin foil or a lid, and cook in the oven for 40 minutes. 7. After 40 minutes remove the tin foil and turn on the grill until the chicken skin is nice and crisp (+- another 10 minutes). 8. When you have 10 min to go, with the cooking of the chicken, cook the pasta in a separate pot with boiling salted water until just tender (be careful to not overcook the pasta – it should still have a little bite to it), then drain the pasta and mix in a splash of good quality olive oil (this will prevent your pasta sticking together and will also add to the taste) 9. Take the roasting dish out of the oven, remove the chicken and add the pasta rice into the dish and give it a good stir to mix the juices with the pasta and onions/herbs. 10. Replace the chicken back into the mixture and add your fresh parsley and rocket as well as your Green Queen Buffet Olives and give another brief stir. To serve, place your pasta mixture on a plate (a couple spoons per person) with the chicken pieces on top & garnish with a little extra fresh parsley and a drizzle of good quality olive oil (finely grated Parmesan cheese is also a great addition for a little more zing). Serve with a side of vegetables such as baby carrots, green beans or baby marrows. Enjoy with a nice glass of chilled dry white wine.