Lemon chicken with orzo
This chicken tray bake with lemon, olives and orzo is a great midweek meal for all the family. It's super simple, full of flavour and low in calories
- Serves: 6 persons
- 1red onion, cut into wedges
- 12whole chicken thighs
- 1lemon, cut into 6 wedges
- 200ml white wine or chicken stock
- 300g orzo
- a small bunch flat-leaf parsley, chopped
- 24nocellara olives, pitted and quartered
Step 1Heat the oven to 190C/fan 170C/gas 5.
Step 2Put the red onion in the bottom of a roasting tin. Season, then sit the chicken thighs on top.
Step 3Squeeze over the lemon wedges and then tuck them in around the chicken. Pour around the wine or stock.
Step 4Season the chicken skin then put in the oven and roast for 45-55 minutes, until really crisp and deep golden.
Step 5Meanwhile, cook the orzo in boiling salted water until tender, then drain.
Step 6Take the tin out of the oven, remove the chicken and keep warm under foil.
Step 7Tip the orzo into the tin and stir into the onions and juices.
Step 8Add in the parsley and olives and stir again.
Step 9Serve the chicken tray bake with the orzo.