Baked garlic chicken with roasted veg and linguine
This is a firm family favourite, easy to make and perfect for cold winter evenings. Also good with broccoli and new potatoes instead of linguine and roasted veg! #FussFreeFoodies
Baked garlic chicken with roasted veg and linguine
This is a firm family favourite, easy to make and perfect for cold winter evenings. Also good with broccoli and new potatoes instead of linguine and roasted veg! #FussFreeFoodies
Cooking Instructions
- 1
Preheat oven to 170C and grate the garlic into course slices.
- 2
Stuff each chicken thigh with approx 1/3 of a clove of grated garlic, a teaspoon of soft cheese and a couple of torn basil leaves.
- 3
Wrap each one in a small slice of ham (half a thin slice is enough as otherwise it may be overwhelming) and arrange in a casserole dish.
- 4
Add a splash of orange juice and olive oil (about a tablespoon each) and scatter the cherry tomatoes into the spaces.
- 5
Season with salt and pepper and a teaspoon of dried Italian herbs) and bake at 170 C for approx 50 minutes or until juices run clear.
- 6
Meanwhile, slice the pepper and courgette, season with salt, pepper and oregano, add a tablespoon of olive oil, mix in and roast for approx 40 mins so they are ready at the same time as the chicken.
- 7
Boil the linguine in time to be ready as the chicken and veg are done. New potatoes and broccoli are a lighter alternative to pasta and roasted veg!
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