Prep time:        10 mins

Cooking time:  50-60 minutes 

Serving:            8 people

*Modify for Low Fodmap:

  • Omit garlic gloves
  • Swap garlic garlic gloves for chives or garlic infused olive oil 

You will need

  • 150g bacon - finely diced 
  • 8 chicken thigh fillets - skin on 
  • Salt flakes 
  • Freshly ground black pepper 
  • 1 red onion - cut into 8 wedges with skin on
  • 10 gloves of garlic - smashed with skins on 
  • 4 sprigs of oregano 
  • 2 bay leaves 
  • 80ml virgin olive oil 


  • 15 cherry tomatoes - halved
  • 150ml white wine 
  • 350ml chicken stock 
  • 1 lemon, cut into slices 
  • 3 bay leaves 
  • 1 sprig of rosemary 
  • 5 sprigs of fresh oregano 
  • 1 packet of Barilla GF Elbow Pasta - cooked as per packet instructions 
  • 4 tbsp. of fennel fronds or parsley leaves - finely chopped

Step 1

Preheat the barbecue or oven on high heat. Preheat a large baking tray. Season the skin of the chicken with salt, pepper and 40ml of oil. Sear the chicken skin side down in the hot tray on the barbecue to get some colour on the skin. Add the bacon to the chicken tray and cook the bacon until coloured. Add the smashed garlic and onion wedges. Once the chicken skin is golden, turn the chicken so it’s skin side up.


Step 2

Scatter over the tomatoes and lemons, tuck in the herbs and pour in the wine and stock. Bring to the simmer, cover with the hood of the barbecue and cook for a further 30 minutes. The liquid level should reduce by about half over the cook.


Step 3

Time the pasta to be done just as you are ready to serve the chicken. Drain and tip into a bowl. Dress the hot pasta with some of the juices from the chicken. Plate individually or take the pasta and chicken to the table and serve as a share dish. Scatter over the fresh fennel fronds or parsley to finish.