Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your baby spinach and basil thoroughly and drain on paper towel.

Gino's Tip

Roasting chicken is all about getting a really hot oven, this will render down all the fat, crisp out your chicken and make sure the meat is tender and soft.

Step 1 - Honey and Tomato Chicken

Toss your chicken leg quarters in a large mixing bowl along with olive oil, salt and pepper. Place skin side down onto an oven tray and pop into the oven for 35-40 minutes. Be sure to check on your chicken halfway through and turn them over when the skin has crisped. Once your skin has crisped turn your oven over to grill and with a soft basting brush apply your DailyDish Honey and Tomato Glaze for each glazing place your chicken back in the oven (in the middle) and allow the glaze to caramelise - it will brown, bubble and stick to your meat. It's best to do 2-3 glazes - please keep a watchful eye on the glazing process as it can singe and burn pretty quickly.

Step 2 - Rice Pasta

Cook your rice pasta in your large saucepan of boiling water for 8-10 minutes until al dente - tender with a slight bite. Once done drain through a colander and mix with a dash of olive oil, your lemon zest and some lemon juice - please note your lemon zest and juice is for seasoning, so use at your discretion. Once seasoned mix through your halved cherry tomatoes, basil and baby spinach.

TO SERVE

Divide your rice pasta amongst your servings, serve with your honey and tomato chicken and dollops of sour cream.