I feel like I’ve not done a recipe post in a while. In fact, I just checked and the last one was last week, so clearly my perception of time is a little off. But I like to talk about food all day err’ day, so maybe that’s the reason why.
This was something I cobbled together and it was so cheap and simple to do and we all loved it. You know that miracle moment when your toddler devours a meal and you feel like you’ve sold one of life’s greatest mysteries – that. I think we might eat this every day from now on, just because Bill ate it as fast as Elsa does when she was outside all night because she refuses to use the cat flap. Anyway.
Here we go.
Chicken thighs and drumsticks – two per person.
Pasta – whatever you like.
One lemon – cut into quarters.
Lemon juice – fresh or bottled, to serve.
Asparagus – as much as you like.
Peas – as much as you like.
Basil or Greek Basil.
Feta – crumbled.
Salt and pepper.
Preheat your oven to gas mark 6. Pop your chicken into a roasting tray and season with salt, pepper and a dusting of oregano. These cheap cuts of chicken will produce their own fat as it is, so no extra oil is needed. Quarter your lemon, squeeze over the chicken and pop the quarters alongside your chicken.
Pop that into the oven to cook for around half an hour, or until the chicken is golden with a crispy skin.
Meanwhile, pop your pasta in salted, boiling water to cook. As always, I use the kettle to heat up my water to speed everything up.
Cook away until five minutes before cooking time is over, and quickly add your asparagus and peas to the same pan. It saves washing up – bonus! Cook until pasta is al dente and the veg has some bite too. Then drain.
Pop into a serving dish. And add a light drizzle of olive oil, and a good squeeze of lemon juice. Pile on your chicken from the oven, and serve with crumbled feta, and basil to taste.
Serve and enjoy. It’s really bloomin’ good!