Greek Lemon Chicken and Risoni

This is a great recipe for entertaining. It can be prepared ahead of time, is served warm rather than hot, and can please foodies and fussy eaters alike. This amount will serve 4-6, but the recipe can be easily doubled for a bigger crowd. The flavours are subtle, so I like to serve it with a Greek salad with lots of tangy feta cheese and olives. 


500 - 700g chicken thighs, chopped into large chunks

1 lemon, zested and juiced

2-3 cloves of garlic, finely chopped

Salt and pepper

Generous sprinkle of dried thyme and oregano

Generous glug of extra virgin olive oil

1 tab butter

1 cup risoni


In a large oven-proof dish (a lasagne dish is ideal), toss chicken with herbs, salt, pepper, garlic, herbs, lemon juice, lemon zest and olive oil. If possible, marinate overnight or for a few hours. 

Preheat oven to 190C

Add butter and pour 3/4 cup of hot water over the mixture so chicken is in 1-2cm of liquid. Cook 20-30 minutes or until lightly golden.

Add risoni and 1/4 to 1/2  cup of hot water. Mix to ensure pasta has enough liquid to cook. Cook for a further 30 minutes, checking occasionally and adding more water if needed, until pasta is cooked. 

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