Crispy Oven Baked Chicken and Spaghetti
Crispy Chicken Thighs baked in the oven with Spaghetti cooked in a rich Tomato Sauce using our Tomato Relish.
INGREDIENTS
6 chicken thighs, skin on and bone in
2 tablespoons olive oil
1 brown onion, diced
4 garlic cloves, crushed
2 tablespoons fresh thyme
2 tablespoons Tomato Relish
1 tablespoon tomato paste
250g dried spaghetti
1 teaspoon grated lemon zest
fresh thyme to garnish
INSTRUCTIONS
Pre heat oven to 200C fan forced.
Season the chicken thighs with salt and pepper, then heat the oil in a frypan (that has a lid) over high heat and add the chicken in batches skin side down. Leave for 7 minutes, without turning over, to brown well.
Set aside the chicken, turn heat down to medium-high, add the onion and cook for 5 minutes until it just starts to brown. Return the chicken to the pan skin side up, along with the garlic, tomato relish and paste. Add 150ml water and cook for 10 minutes, until most of the liquid has reduced, stirring frequently.
Add the spaghetti to the pan under the chicken pieces, top up with 450ml water, place on lid and bake in the oven for 30 minutes. Make sure all the spaghetti is submerged in the liquid.
After 30 minutes in the oven, remove the lid, turn oven onto high grill and brown the top of the chicken for 3-4 minutes.
Remove from oven and rest for 5 minutes before serving topped with lemon zest and thyme.
