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(2) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

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

Method

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.