A comforting Greek family favourite, this oven-baked chicken is slowly cooked in a rich tomato sauce before being finished with hilopitaki or orzo. The pasta absorbs all the flavours of the sauce, creating a hearty meal that is simple, satisfying, and perfect for sharing.
Ingredients
- 5–6 chicken thighs or drumsticks
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1/2 cup Iliada Extra Virgin Olive Oil
- 1 bay leaf
- 1 can Kyknos Grated Tomatoes
- Salt and freshly ground black pepper
- 250g hilopitaki (Greek egg noodles) or orzo
- Kefalotyri cheese, grated, for serving (optional)
- 2 cups hot water or chicken stock
Method
- Preheat the oven to 180°C.
- Place the chicken pieces in a large baking dish.
- Scatter over the onion and garlic, then add the Iliada Extra Virgin Olive Oil, bay leaf, Kyknos Grated Tomatoes, salt, and pepper.
- Pour in the hot water or stock and gently stir the sauce around the chicken.
- Cover with foil and bake for approximately 1 hour, or until the chicken is almost cooked through and tender.
- Remove the foil and stir in the hilopitaki or orzo, ensuring it is evenly distributed in the sauce.
- Return to the oven and bake for a further 20–25 minutes, stirring once or twice if needed, until the pasta is tender and has absorbed most of the sauce.
- If the mixture becomes too dry during cooking, add a little extra hot water.
- Remove from the oven and allow to rest for 5 minutes.
- Serve with grated kefalotyri cheese sprinkled over the top.
Serving Suggestion
Serve with a Greek village salad and crusty bread for a complete family meal.