Marinate Chicken

NutritionSortLoading...
Loading...

5–6 bone-in chicken thigh cutlets (approximately 1.2 kg)

3 tbsp extra-virgin olive oil

3 tbsp lemon juice

1 tsp freshly minced garlic

1 tsp dried oregano

1 tsp sweet paprika

1 tsp brown sugar (optional)

1 tsp sea salt flakes

¼ tsp freshly cracked black pepper

Select allAdd

1. Combine olive oil, lemon juice, garlic, oregano, paprika, sugar, salt, and pepper.

2. Add chicken thighs and toss to coat.

3. Arrange chicken skin-side up.

4. Marinate 20 minutes at room temperature or overnight in the fridge.

Cook Chicken

1. Bake at 200°C (180°C fan-forced) for 35 minutes, until skin is golden.

2. Baste chicken in pan juices. Remove excess fat, leaving 2 tablespoons.

Cook Risoni

SortLoading...
Loading...

1½ cups (300 g) risoni (orzo)

3½ cups (875 ml) hot chicken stock

2 tbsp lemon juice

2 generous, firmly packed cups (100 g) baby spinach

1 cup (100 g) freshly grated parmesan

Select allAdd

1. Scatter risoni around chicken.

2. Pour in chicken stock and lemon juice, ensuring pasta is submerged but chicken skin is exposed.

3. Bake 18–20 minutes, until risoni is tender and liquid is absorbed.

4. Remove chicken from dish.

5. Add spinach and parmesan to risoni. Stir until cheese melts and spinach wilts.

6. Return chicken to dish. Let sit 2–3 minutes.

Serve

SortLoading...
Loading...

Crumbled feta, to serve (optional)

Sliced lemon, to serve

Select allAdd

1. Top with feta and lemon slices, if using. Drizzle with pan juices.