Welcome to Bob’s recipe kitchen

Good food.
Made simple.

A golden skillet of chicken. A bowl of tomato pasta. Two special recipes that turn everyday ingredients into something worth sitting down for.

02Special recipes.
Every ingredient. Every step.
Golden lemon garlic chicken thighs with parsley and lemon slices in a glossy butter sauce
Everyday ingredientsClear, complete stepsMade for home cooking
Two dishes. Plenty of flavour.

The special recipes.

Choose a cosy classic, gather your ingredients, and let’s make dinner.

01 / The golden skillet

Lemon Garlic Chicken

Golden chicken thighs in a bright lemon butter sauce, finished with garlic and fresh parsley.

Prep 10 minCook 25 minTotal 35 minLevel Easy
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Let’s make it.

  1. Get everything ready

    Pat the chicken dry with paper towels. Season both sides with the salt, black pepper, and paprika. Mince the garlic, zest and juice the lemon, and chop the parsley. Keep raw chicken and its utensils away from ready-to-eat ingredients.

  2. Build a golden crust

    Heat the olive oil in a large skillet over medium-high heat. Add the thighs in a single layer, working in batches if needed. Cook for 5–6 minutes without moving, then turn and cook for 4–5 minutes. Transfer to a clean plate; the chicken will finish cooking in the sauce.

  3. Make the lemon garlic sauce

    Reduce the heat to medium-low. Add the butter and garlic to the skillet; stir for 30 seconds, without browning the garlic. Pour in the stock, lemon juice, lemon zest, and oregano. Scrape up the golden bits from the pan and simmer for 2 minutes.

  4. Simmer until cooked through

    Return the chicken and its juices to the skillet. Simmer gently for 5–8 minutes, turning once, until a food thermometer inserted into the thickest part of each thigh reads at least 165°F (74°C). Thickness and batch size affect cooking time; use the temperature, not the timer, to check doneness.

  5. Finish and serve

    Move the cooked chicken to a clean serving plate. If the sauce is thin, simmer it for another 1–2 minutes. Taste the sauce, adjust the seasoning, and spoon it over the chicken. Scatter with parsley and add the lemon slices. Serve warm.

Kitchen note. Dry chicken browns better. Give each piece room in the skillet, and keep the garlic on gentle heat so it stays sweet.
Rigatoni in roasted tomato sauce with fresh basil and grated Parmesan in an ivory bowl
02 / The comfort bowl

Roasted Tomato Pasta

Sweet roasted tomatoes, mellow garlic, and a splash of cream cling to every little ridge of rigatoni.

Prep 10 minCook 30 minTotal 40 minLevel Easy
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Let’s make it.

  1. Roast the tomatoes

    Heat the oven to 425°F (220°C), or 400°F (200°C) fan. Put the halved tomatoes and peeled garlic cloves in a roasting dish. Toss with the olive oil, oregano, most of the measured salt, black pepper, and chilli flakes if using. Spread in a single layer and roast for 25–30 minutes, until the tomatoes are soft and lightly browned.

  2. Cook the rigatoni

    About 12 minutes before the tomatoes are ready, bring a large pot of water to a boil and salt it to taste. Cook the rigatoni according to its packet instructions, stopping when just al dente. Reserve 250 ml (1 cup) of pasta water before draining. Do not rinse the pasta.

  3. Bring the sauce together

    Carefully tip the hot tomatoes, garlic, and all their juices into a large skillet. Mash with a fork or potato masher until you have a chunky sauce. Stir in the cream and simmer over low heat for 2 minutes.

  4. Toss until glossy

    Add the drained rigatoni to the sauce. Toss over low heat for 1–2 minutes, adding reserved pasta water a little at a time until the sauce coats the pasta. You may not need all the water. Turn off the heat and stir in the grated cheese.

  5. Add the final touches

    Tear most of the basil and fold it through the pasta. Taste and add the remaining salt only if needed. Divide among warm bowls and finish with the remaining basil. Serve straight away while the sauce is silky.

Kitchen note. The starchy pasta water is the secret to a silky sauce. Add it gradually and toss well before adding more.
Chef photo supplied for Bob’s recipe kitchen, showing a chef cooking at a stove
The heart of the kitchen

A little care goes
a long way.

Welcome to recipes-by chef bob — a small recipe kitchen built around a simple pleasure: a good meal made at home.

Here, the ingredients are familiar, the steps are clear, and there’s always room to make a dish your own. Start with these two recipes, taste as you go, and enjoy the time around the table.

Happy cooking, Bob.recipesbycheffbob.blog
01

Read, then begin.

Read the whole recipe first. Measure, chop, and gather your equipment before turning on the heat.

02

Cook with your senses.

Look for golden edges, gentle bubbles, and a sauce that coats. Cooking times are a guide.

03

Keep it safe.

Check labels for allergens, keep raw poultry separate, and use a food thermometer for chicken.

The details, clearly explained

Our kitchen, our policies.

About this recipe website, your privacy, and using our content.

Updated 15 October 2026
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Cook chicken to at least 165°F (74°C) at the thickest part, using a food thermometer. Refrigerate perishable leftovers within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep refrigerated at 40°F (4°C) or below, use within 3–4 days, and reheat leftovers to 165°F (74°C). Discard food left out beyond these limits.

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