Hello my lovely lot. Today I’m sharing a super simple, summery, flavoursome Italian chicken bake. You literally shove everything in a roasting tin and let it do its thing.
Let me know how you get on!
P.s try mixing up the grain and using spelt, pasta or quinoa.
INGREDIENTS – SERVES TWO
4 chicken thighs, skin on and bone in
200g baby courgettes
240g tomatoes, quartered
1 large lemon, juiced
0.5 tsp dried thyme
24g basil, chopped
salt and pepper
100g pearl barley, soaked overnight, drained and rinsed
shavings of parmesan to serve
Preheat the oven to Gas mark 7.
Pop the first set of ingredients in a roasting dish, chicken thighs, skin up.
Season well and pop in the oven for 50 – 60 minutes – or until the chicken is golden and crisp.
Meanwhile cook the barley in a pan of boiling water for 20 – 30 minutes or until soft, drain and divide between two bowls.
Remove the tray from the oven and pop two thighs in each bowl.
Side with the courgette and tomato mix.
Scatter with the parmesan shavings.
Serve and dig in!!