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Double lemon chicken tray bake recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Upgrade your chicken dinner with a zesty double lemon and garlic tray bake over a bed of risoni, crowned with succulent golden thighs. Perfect for satisfying hungry appetites.
Ingredients:
  • 8 small chicken thigh cutlets
  • 20.00 ml lemon pepper seasoning
  • 18.20 gm olive oil
  • 1 large red onion, cut into thin wedges
  • 3 garlic cloves, thinly sliced
  • 750ml (3 cups) Liquid Stock Chicken Style
  • 300g (1 1/2 cups) dried risoni pasta
  • 100g baby spinach
  • 20g butter, chopped
  • 2 tsp finely grated lemon rind
  • 60ml (¼ cup) fresh lemon juice
Instructions:
  • Preheat oven to 200°C (390°F)/180°C (355°F) fan-forced.
  • Season both sides of the chicken generously with zesty lemon pepper seasoning. Heat oil in a large flameproof roasting pan over medium-high heat. Sear the chicken for 2 minutes on each side until beautifully golden. Transfer chicken to a plate.
  • Coat the onion and garlic in the pan juices and place chicken pieces, skin-side up, on top. Bake for 5 minutes, then transfer chicken to a plate.
  • Combine the stock and risoni with the onion mixture, season to taste, and bring to a gentle boil over medium heat. Arrange the chicken, skin-side up, on top. Bake for 15 minutes, or until the pasta is nearly tender.
  • Place the chicken onto a serving plate. Mix in the spinach, butter, lemon rind, and juice with the pasta and stir well. Arrange the chicken pieces and lemon wedges on top. Bake for 8-10 minutes until the pasta is al dente and the chicken is fully cooked.

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