Name: Lemon and herb chicken with risoni
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6-8
Ingredients: · 16 chicken thighs; · 6 cloves garlic, unpeeled; · 2 lemons, sliced into thin wedges; · Sea-salt flakes and freshly ground black pepper, to season; · 500g risoni; · ½ cup finely chopped flat-leafparsley leaves; · ½ cup finely chopped tarragon; · Extra 1 Tbsp finely chopped flat-leaf parsley leaves

Lemon and herb chicken with risoni

Not a drop of flavour-filled pan juices has been wasted here. The juices have been lovingly tossed with risoni and herbs.

Serves 6-8

Prep

10M

Cook

50M

Total

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Ingredients

· 16 chicken thighs

· 6 cloves garlic, unpeeled

· 2 lemons, sliced into thin wedges

· Sea-salt flakes and freshly ground black pepper, to season

· 500g risoni

· ½ cup finely chopped flat-leafparsley leaves

· ½ cup finely chopped tarragon

· Extra 1 Tbsp finely chopped flat-leaf parsley leaves

Method

Preheat oven to 200ºC. Arrange chicken and garlic in a large roasting pan. Squeeze the juice from lemon wedges over chicken, then arrange wedges around chicken. Season. Roast for 45-50 minutes or until chicken is golden and cooked through.

Meanwhile, cook risoni in a large saucepan of boiling salted water for 10 minutes or until al dente. Drain.

Transfer chicken and lemon wedges to a plate, leaving pan juices in roasting pan. Squeeze garlic from cloves into pan juices and mix well. Stir in risoni and herbs.

Spoon risoni mixture over a large serving platter and top with chicken, lemon and extra parsley. Serve.

Aaron Clayton

Aaron is a content all-rounder. Covering topics from pop culture to lifestyle, and everything in between. When he’s not writing, he enjoys water skiing and playing with his English Pitbull, Brutus.

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