Chicken

Make weeknights a breeze with this roast chicken and risoni traybake

Name: Roast chicken, tomato and risoni traybake recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 8 chicken thigh cutlets; 1 bunch silverbeet, trimmed, well washed; 1 red onion, halved, thinly sliced; 5 garlic cloves, finely chopped; 5 anchovies, finely chopped; 400g can crushed tomatoes; 1 tsp dried oregano; 250g risoni; 750ml chicken stock; 400g can cherry tomatoes; 200g soft marinated goat’s cheese; Lemon wedges, to serve

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15m

1h 15m

Roast chicken, tomato and risoni traybake

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by Lucy Nunes

Delicious Team

Mar 10, 2026

This dish combines comforting saucy risoni and tender chicken with a crispy golden skin. Toasting the risoni gives it a nutty flavour and a chewy texture. It’s well worth the extra step.

You’ll need a deep, flameproof 3L-capacity baking dish for this recipe (or see recipe notes).

2 tbs extra virgin olive oil
8 chicken thigh cutlets
1 bunch silverbeet, trimmed, well washed
1 red onion, halved, thinly sliced
5 garlic cloves, finely chopped
5 anchovies, finely chopped
400g can crushed tomatoes
1 tsp dried oregano
250g risoni
3 cups (750ml) chicken stock, hot
400g can cherry tomatoes
200g soft marinated goat’s cheese
Lemon wedges, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Heat oil in a deep, flameproof, 3L-capacity baking dish (or see recipe notes) over medium-high heat. Season chicken and cook, skin-side down, for 8 minutes, or until well browned. Turn and cook for another 4 minutes. Using tongs, set chicken aside on a plate.
3.

Meanwhile, cut leaves from silverbeet, roughly tear and set aside. Thinly slice the stems.
4.

Add silverbeet stems and onion to pan and cook over medium- high heat, stirring occasionally, for 8 minutes, or until softened. Add garlic and anchovies and cook, stirring, for 1 minute. Add crushed tomato and stir to combine. Arrange chicken on top, sprinkle dish with oregano and roast for 25 minutes.
5.

Meanwhile, toast risoni. Heat a large frypan over medium heat. Add risoni and cook, stirring frequently, for 5-6 minutes, until risoni is toasted and golden brown. Remove risoni from pan and set aside. Carefully remove dish from oven. Using tongs, set chicken aside. Add toasted risoni, hot stock and cherry tomatoes to pan and stir to combine. Return chicken to pan. Roast for another 25 minutes, or until chicken is golden and cooked through, and risoni is al dente. Nestle silverbeet leaves into the risoni and stand for 5 minutes to wilt. Crumble over cheese, squeeze over a little lemon and serve straight to the table.