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Lemon & Herb Chick, But Make It Dirty
Lemon & Herb Chick, But Make It Dirty
Mingle Seasoning
Rated 5.0 stars by 1 users
Servings
4
Fresh, zesty, and basically your flavour soulmate.
This one-pan wonder roasts juicy, golden-skinned chicken Marylands over a bed of lemon-infused risoni, zucchini, and broccolini.
Every bite is bright, herby, and just wild enough to keep things interesting.
Ingredients
- 4 small chicken Marylands (bone-in, skin-on)
- 2 tbsp olive oil
- 35g Mingle Lemon & Herb Seasoning
- 1½ cups risoni (orzo pasta)
- 2 zucchinis, sliced into half-moons
- 1 bunch broccolini, trimmed
- 3½ cups chicken stock (hot)
- 1 lemon, zested and juiced
- Parmesan cheese (optional, for finishing)
Directions
Preheat oven to 220°C (fan-forced).
- Rub small chicken Marylands with olive oil and Mingle Lemon & Herb Seasoning.
- In a deep baking dish (at least 5–6cm deep), scatter risoni and zucchini evenly across the bottom.
- Pour over the hot chicken stock and lemon zest, then lightly stir to ensure the risoni is submerged and coated.
- Place the seasoned chicken Marylands skin-side up on top.
- Bake uncovered for 20 minutes.
- Scatter broccolini around the chicken and bake for a further 8–10 minutes, until the risoni is tender, the broccolini is cooked, and the chicken is golden and juicy.
- Squeeze over fresh lemon juice and finish with a sprinkle of parmesan before serving.