One-pan orange-and-olive rosemary chicken with penne

One-pan orange-and-olive rosemary chicken with penne

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  • 2 to 4
  • Easy
  • 10 minutes
  • 45 minutes
  • Woolworths Paul Cluver Pinot Noir 2018


  • 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

Cooking Instructions

Season the chicken and brown skin-side down in the oil in a wide pan with a lid. Turn and add the zest and juice of 1 orange, the garlic, rosemary, olives and 1 cup stock. Cover and simmer for 20 minutes. Uncover and add the remaining stock and stir in the penne.

Simmer uncovered, stirring occasionally, for 10 minutes or until the pasta is al dente. If necessary, add more boiling hot stock.

Add the remaining orange zest and juice. Check the seasoning and garnish liberally with rocket before serving.

Browse more dishes starring chicken here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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