Roast chicken with lemon and olive rosini

Roast chicken with lemon and olive rosini

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


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.

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