Into a bowl mix together the natural yoghurt, dried herbs and minced garlic cloves. Add in some lemon juice, zest, salt and pepper and give those chicken thighs a bath in that yoghurt for an hour or so covered in the fridge. You can add in as much herbs as you like - more is more!
When you are ready to cook pre heat the oven to 180-190 degrees fan forced, add the marinated chicken thighs into a roasting pan and top with a few slices of extra lemon (this probs was too much lemon flavour for me so you can skip this if you like or just literally add some more zest and lemon juice instead) and bake for about an hour or until you get some good colour. It's like the old chicken chorizo dish here...watch and act according to what's going on in your pan rather than what I say. Too much liquid, cook longer, not enough colour, cook longer etc
When you think you have about 20-30 mins left add in a few cups of risoni with a cup or so stock, give it a star and place back into the oven to finish. I didn't add enough stock so my risoni was crunchy rather than slippery and delicious so check it's got some liquid to cook in and maybe even stir it once or twice during that last 20 mins. When you have a few mins to go whack on some handfuls of baby spinach and let the residual heat wilt it down to stop through. You can do this either back in the oven or on the bench
Devour and enjoy!
