Baked Chicken with Spaghetti

Serves 4

This one pot wonder is a real find! Only one pan to wash up and a delicious family friendly meal to enjoy.

For the main dish you will need:

• 8chicken thighs, bone in, skin on
• 2 teaspoons (10l) Ina Paarman’s Garlic & Herb Seasoning
• 2 tablespoons (30ml) olive oil
• 1 large onion, chopped
• Ina Paarman’s Green Onion Seasoning
• 4 cloves garlic, sliced
• 1½ cups (375ml) water
• 2 teaspoons (10ml) Ina Paarman’s Chicken Stock Powder
• 1 x 400g Ina Paarman’s Roast Vegetable Pasta Sauce
• 150g spaghetti, broken into thirds

For the breadcrumb topping you will need:

• 1 slice of bread
• a handful of parsley, chopped
• 1 tablespoon (15ml) lemon zest
• 1 teaspoon (5ml) Ina Paarman’s Garlic & Herb Seasoning
• olive oil

Method

1. Season the thighs all over with Garlic & Herb Seasoning.
2. Heat the oil and brown chicken, skin side first.
3. Remove the chicken from the heat to a plate.
4. Add the onion, seasoned with Green Onion Seasoning to the pan.
5. Stir-fry until onions are beginning to brown, then add garlic and stir-fry briefly.
6. Adjust oven rack to middle position and preheat oven to 180°C.
7. Add water and Chicken Stock Powder to pan and bring to the boil.
8. Add the Pasta Sauce (shake out the bottle with ¼ cup (60ml) of water) and add spaghetti. Stir to mix.
9. Place the chicken in the sauce and simmer for 5 minutes on top of the stove.
10. Place pan in the oven covered with a lid or baking paper. Bake for 40 minutes.
11. While the chicken is baking, mix the topping ingredients (except the olive oil) together in a food processor.
12. Remove baking paper or lid. Turn oven up to 200°C.
13. Sprinkle the breadcrumb topping over the chicken and drizzle over a little olive oil.
14. Brown in the oven for 10 to 15 minutes.
15. Serve with a salad.