Smoky chicken grain bake

Name: Smoky chicken grain bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 4 skin-on, bone-in chicken thighs; 2 red onions, cut into wedges; 200 g Essential Cherry Tomatoes; 2½ tbsp olive oil; ½ tbsp smoked paprika; 1 clove/s garlic, unpeeled; 150 ml chicken stock; 25 g pack flat leaf parsley, leaves finely chopped; 25 g roasted chopped hazelnuts; 1 unwaxed lemon, zest of all, juice of 1/2; 250 g pouch Merchant Gourmet Smoky Spanish Style Grains & Rice

A winner of a chicken dinner! The recipe can easily be doubled, plus you could swap the grain pouch for sweet potato wedges if you like, adding to the tray with the chicken.

5 out of 5 stars(10) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 skin-on, bone-in chicken thighs
2 red onions, cut into wedges
200g Essential Cherry Tomatoes
2½ tbsp olive oil
½ tbsp smoked paprika
1 clove/s garlic, unpeeled
150ml chicken stock
25g pack flat leaf parsley, leaves finely chopped
25g roasted chopped hazelnuts
1 unwaxed lemon, zest of all, juice of 1/2
250g pouch Merchant Gourmet Smoky Spanish Style Grains & Rice

Preheat the oven to 200oC, gas mark 6. Put the chicken, onions and tomatoes in a large roasting tin, in a single layer. In a small bowl, mix 2 tbsp oil with the paprika; season and drizzle over the chicken and veg. Toss to coat, leaving the chicken skin-side up. Add the garlic to the tin, then roast for 25 minutes. Pour in the stock (avoiding the chicken skin); return to the oven for a further 10 minutes.
Meanwhile, in a bowl, mix together the parsley, hazelnuts, lemon zest and juice with the remaining 1⁄2 tbsp oil. When the traybake is cooked, remove the garlic and squeeze it out of its skin into the bowl with the parsley mixture; mash to combine, then season.
Transfer the chicken to a plate, stir the grains through the vegetables in the tin, then put the chicken back on top. Return the traybake to the oven for a final 5 minutes or until the chicken is cooked, the juices run clear and no pink meat remains. Scatter over the hazelnut and parsley mixture to serve.

Typical values per serving when made using specific products in recipe