Baked Chicken with Spaghetti

by Media Xpose

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


  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.

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