Waitrose and Partners
Smoky chicken grain bake

Smoky chicken grain bake

A winner of a chicken dinner! The recipe can easily be doubled, plus you could swap the grain pouch for sweet potato wedges if you like, adding to the tray with the chicken. 

5 out of 5 stars(8) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 skin-on, bone-in chicken thighs
  • 2 red onions, cut into wedges
  • 200g Essential Cherry Tomatoes
  • tbsp olive oil
  • ½ tbsp smoked paprika
  • 1 clove/s garlic, unpeeled
  • 150ml chicken stock
  • 25g pack flat leaf parsley, leaves finely chopped
  • 25g roasted chopped hazelnuts
  • 1 unwaxed lemon, zest of all, juice of 1/2
  • 250g pouch Merchant Gourmet Smoky Spanish Style Grains & Rice


  1. Preheat the oven to 200oC, gas mark 6. Put the chicken, onions and tomatoes in a large roasting tin, in a single layer. In a small bowl, mix 2 tbsp oil with the paprika; season and drizzle over the chicken and veg. Toss to coat, leaving the chicken skin-side up. Add the garlic to the tin, then roast for 25 minutes. Pour in the stock (avoiding the chicken skin); return to the oven for a further 10 minutes.

  2. Meanwhile, in a bowl, mix together the parsley, hazelnuts, lemon zest and juice with the remaining 1⁄2 tbsp oil. When the traybake is cooked, remove the garlic and squeeze it out of its skin into the bowl with the parsley mixture; mash to combine, then season.

  3. Transfer the chicken to a plate, stir the grains through the vegetables in the tin, then put the chicken back on top. Return the traybake to the oven for a final 5 minutes or until the chicken is cooked, the juices run clear and no pink meat remains. Scatter over the hazelnut and parsley mixture to serve.


Typical values per serving when made using specific products in recipe


3,587kJ/ 859kcals



Saturated Fat












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