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Lemon and Herb Chicken Thighs

with Creamy Roasted Garlic Rigatoni
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
907 kcal
Protein
: 
52.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

3 unit(s)

British Chicken Thighs

1 sachet(s)

Lemon & Herb Seasoning

3 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3795 kJ
Energy (kcal)907 kcal
Fat48 g
of which saturates22.8 g
Carbohydrate72.4 g
of which sugars5.6 g
Dietary Fibre3.3 g
Protein52.7 g
Salt1.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Saucepan
•Baking Tray
•Aluminum Foil
•Chopping Board

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

c) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander with a drizzle of oil to stop sticking.

2

a) Meanwhile, rub a little oil on the chicken thighs, season with salt and pepper and sprinkle over half of the lemon and herb seasoning.

b) Once the oven is hot, lay the chicken thighs flat onto a baking tray. Roast on the middle shelf of your oven until browned and cooked through, 12-15 mins.

c) IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

 

3

a) In the meantime, pop the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

b) Roast the parcel on the chicken baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

 

4

a) While everything cooks, pop the now-empty pasta saucepan onto a low heat, and add the creme fraiche, chicken stock paste, hard Italian-style cheese, remaining lemon and herb seasoning and the water for the sauce (see pantry for amount). Cook and stir until the sauce is smooth, 3-4 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the pasta and roasted garlic.

 

5

a) Slice the chicken into thin strips. 

b) Taste and season the sauce with salt and pepper as needed.

c) TIP: Add a splash of water to loosen the sauce if it becomes too thick.

6

a) Share your creamy pasta between your bowls. 

b) Top with your sliced chicken thighs.

Enjoy!

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