One Pan Chicken & Rissoni Bake

Preheat BBQ for direct medium - high heat & place pan onto grills, detach handles & close the lid.

Coat chicken thighs in olive oil in a large mixing bowl & coat evenly with BBQ rub or seasoning of choice

Place chicken onto the grill around the pan and brown for only 2 minutes per side with lid closed, this is just enough to caramelise and get some nice grill lines but not to cook through, remove and place into large mixing bowl, now place bacon on grill for about ½ minutes per side.

In the pan drizzle some olive oil in & sauté the shallots with garlic. Then deglaze with the white wine. Once reduced add all the rissoni, butter crème fraiche, zest of the lemon & oregano, Stir then top with hot water. Cover pan with foil close the lid & let simmer on low for 10 minutes till the water is half absorbed.

Uncover pan & add the chicken thighs with the juice from bowl, cherry tomatoes & cherry bocconcini’s torn in half. Set BBQ to indirect & bake in pan uncovered at 180 degrees for around 30 minutes.

In the last 10 minutes chop the grilled bacon and add place cut the lemon in half and place flesh side down onto cooking grill

Remove from BBQ & place pan onto heat proof surface, garnish with fresh basil & squeeze the grilled lemon over the top.