Buffet Olives - Chicken Tray Bake with Lemon, Olives and Pasta - The largest Table Olive producer in South Africa

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Chicken Tray Bake with Lemon, Olives and Pasta

INGREDIENTS

1 medium red onion, cut into 6 wedges 4 large garlic cloves, peeled and cut into half A couple sprigs fresh thyme 8 chicken thighs (skin on) 1 lemon, cut into 6 wedges 125ml white wine 125ml chicken stock or water 400g Greek orzo pasta or Italian pasta rice Small brunch or flat-leaf (Italian) parsley, roughly chopped or hand torn 12 Buffet Olives Green Queen olives (pitted and halved)

METHOD

1. Heat the oven to 190C/fan 170C/gas 5. 2. Put the red onion, garlic and thyme in the bottom of a roasting tin. Sit the chicken thighs on top of the onion. 3. Squeeze over the lemon wedges and then tuck them in around the chicken. 4. Pour the wine & stock/water around the chicken. 5. Season the chicken skin then put in the oven and roast for 45-55 minutes, until skin is crisp and deep golden (if needed, add a little water if the liquid is drying up whilst cooking). 6. Meanwhile, cook the pasta in boiling salted water until just tender, then drain. 7. Take the roasting tin out of the oven, remove the chicken and keep warm under foil. 8. Add the pasta rice into the tin and stir into the onions and juices. 9. Add in the parsley and olives and stir again. 10. Place a spoon or two of the orzo pasta mixture on a plate with chicken thighs on top & garnish with extra parsley and a drizzle of olive oil (finely grated Parmesan cheese is a great addition for a little more zing).

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INGREDIENTS

1 medium red onion, cut into 6 wedges 4 large garlic cloves, peeled and cut into half A couple sprigs fresh thyme 8 chicken thighs (skin on) 1 lemon, cut into 6 wedges 125ml white wine 125ml chicken stock or water 400g Greek orzo pasta or Italian pasta rice Small brunch or flat-leaf (Italian) parsley, roughly chopped or hand torn 12 Buffet Olives Green Queen olives (pitted and halved)

METHOD

1. Heat the oven to 190C/fan 170C/gas 5. 2. Put the red onion, garlic and thyme in the bottom of a roasting tin. Sit the chicken thighs on top of the onion. 3. Squeeze over the lemon wedges and then tuck them in around the chicken. 4. Pour the wine & stock/water around the chicken. 5. Season the chicken skin then put in the oven and roast for 45-55 minutes, until skin is crisp and deep golden (if needed, add a little water if the liquid is drying up whilst cooking). 6. Meanwhile, cook the pasta in boiling salted water until just tender, then drain. 7. Take the roasting tin out of the oven, remove the chicken and keep warm under foil. 8. Add the pasta rice into the tin and stir into the onions and juices. 9. Add in the parsley and olives and stir again. 10. Place a spoon or two of the orzo pasta mixture on a plate with chicken thighs on top & garnish with extra parsley and a drizzle of olive oil (finely grated Parmesan cheese is a great addition for a little more zing).