Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 8 chicken drumsticks, skin on
- 2tablespoons olive oil
- 3/4 cup risoni
- 400grams cherry tomatoes
- 2 small zucchini, quartered lengthways
- 1/2 cup pitted Kalamata olives
- 1/2 bunch oregano, leaves picked
- 1tablespoons red wine vinegar
Description
Ready in 45 minutes, this Greek-inspired traybake showcases roast chicken and risoni cooked all together in a tomato-y broth. Enjoy topped with briny olives.
Method
Step 1 of 3
Preheat oven to 240°C. Arrange chicken in a large roasting pan. Drizzle with half the oil and season. Bake for 15 minutes or until chicken skin is golden.
Step 2 of 3
Combine risoni, tomatoes and 3/4 cup boiling water in a large bowl. Pour into pan around chicken and gently shake to spread evenly. Toss zucchini with remaining oil and nestle between chicken. Scatter over olives and half the oregano. Drizzle over vinegar.
Step 3 of 3
Bake for a further 25 minutes or until risoni has absorbed the liquid, zucchini is tender and chicken is cooked through. To serve, scatter over remaining oregano.
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