One-pan orange-and-olive rosemary chicken recipe | TASTE
This flavourful one-pan dish combines succulent chicken thighs, zesty oranges, briny black olives, and aromatic rosemary, all simmered with penne pasta.
Ingredients
- 600 g free-range chicken thighs
- sea salt and freshly ground black pepper, to taste
- 1–2 T olive oil
- 2 oranges, zested and juiced
- 1 clove garlic, crushed
- 2–3 rosemary sprigs
- 100 g black Mission olives
- 3 cups chicken stock
- 200 g penne
- rocket, to garnish
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