Oven Baked Crispy Chicken With Tomato Rice & Zucchini
Oven Baked Crispy Chicken With Tomato Rice & Zucchini
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- 5 chicken thighs skin on (bone in or out is fine)
- 1 tablespoon italian herbs dried
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 1 1/2 cups white rice medium grain, rinsed well under cold water
- 1 zucchini large, sliced thinly into rounds
- 2 teaspoons chicken stock powder combined with 3 1/2 cups water
- 400 g canned crushed tomatoes
- 1/2 cup parmesan cheese grated
- cracked black pepper
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Pat dry the chicken thighs with paper towel. Sprinkle over the italian herbs and rub into the chicken skin with your fingers.5 chicken thighs, 1 tablespoon italian herbs
- Place a large, shallow ovenproof casserole dish over high heat. Add 1 tablespoon of the olive oil and let it get very hot for 1–2 minutes. Add the chicken and brown for 3–4 minutes on each side, until crispy and golden. Remove and set aside.5 chicken thighs, 2 tablespoons extra virgin olive oil
- In the same pan, add the remaining tablespoon of the olive oil and the butter. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for about 2 minutes, stirring so it doesn’t burn. Stir through the rice, then the zucchini. Add the chicken stock, canned tomatoes and parmesan and mix through. Season well with pepper.2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 brown onion, 2 cloves garlic, 1 1/2 cups white rice, 1 zucchini, 2 teaspoons chicken stock powder, 400 g canned crushed tomatoes, 1/2 cup parmesan cheese, cracked black pepper
- Place the chicken back into the pan and submerge the bottom half in the liquid, keeping the crispy skin above the liquid. Bake for 20 minutes with the lid on, then remove the lid for the last 5 minutes (if the liquid hasn’t evaporated). Enjoy!5 chicken thighs
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